| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Food networ, Food6 | 1 | Servings | |
INGREDIENTS
| 200 | Chicken stock | |
| 200 | Double cream | |
| 1 | Head garlic, cut into cloves | |
| and | ||
| peeled | ||
| 50 | g | Flat leaf parsley |
| 500 | g | Black pudding, preferably |
| soft | ||
| vegetable oil | ||
| 12 | Scallops, coral and skirt | |
| removed | ||
| 1/4 | Lemon | |
| Sea salt and freshly ground | ||
| black pepper | ||
| 800 | g | Potatoes, peeled and cut |
| into | ||
| chunks | ||
| 150 | g | Cold unsalted butter, cut |
| into small | ||
| pieces | ||
| Sea salt | ||
| 150 | Hot milk | |
| Freshly grated nutmeg |
INSTRUCTIONS
Preheat the oven to 180C/360F/gas 4. Put the potatoes in a saucepan and cover with cold water. Add a little salt. Bring to the boil and simmer gently until the potatoes are soft - about 25 minutes. Drain and spread the potatoes out into a large roasting pan. Put into the oven to dry out for 10 minutes. Pass potatoes through a vegetable mill (mouli) or through a sieve into a clean saucepan. Add the butter a few pieces at a time, stirring with a wooden spoon. Slowly pour in the hot milk, stirring well, then season with 2 pinches of nutmeg. Turn the oven down to 140C/300F/gas 2. Put the chicken stock in a saucepan and bring to the boil. Stir in the cream. Pour half of the mixture into another saucepan. Simmer the mixture in one pan until reduced to a sauce consistency. Add the garlic cloves to the other pan and leave to simmer until the garlic is very soft. Pour into a blender and blend until smooth. Season with salt and pepper. Blanch the parsley in boiling salted water for 30 seconds. Drain well and add to the reduced sauce. Pour into a blender and blend until smooth. Keep the two sauces warm. Cut the black pudding into 12 pieces and put in a baking dish. Bake for 10 minutes to heat through. Reheat the mashed potatoes. Meanwhile, heat a film of oil in a frying pan, add the scallops and cook for about 2 minutes on each side to give a nice colour. Add a squeeze of lemon juice and season with salt and pepper. Spoon a line of mashed potatoes down the centre of each warmed plate and arrange, alternately, the scallops and black pudding on top. Spoon over the parsley sauce and then the garlic sauce. Add a grinding of pepper and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1790
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 0mg
Sodium: 1900.9mg
Potassium: 5120.9mg
Carbohydrates: 356.6g
Fiber: 43.7g
Sugar: 69g
Protein: 47.9g