| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Worrall tho, Worrall2 |
2 |
servings |
INGREDIENTS
| 4 |
|
Scallops |
| 2 |
|
Tuna steaks |
| 2 |
|
Beetroots; roasted on a bed of |
|
|
; salt |
| 1 |
ts |
Capers |
| 1 |
|
Shallot; diced |
| 1 |
|
Clove garlic |
| 1 |
|
Anchovy fillet |
| 1 |
|
Fennel bulb; thinly sliced |
| 1 |
|
Lime; juice of |
| 2 |
|
Eggs |
| 6 |
|
Cloves roasted garlic |
| 2 |
tb |
White wine vinegar |
| 100 |
ml |
Peanut oil |
| 1 |
tb |
Grain mustard |
| 1 |
tb |
Horseradish |
INSTRUCTIONS
Sweat the garlic, anchovy and shallots in olive oil. Put fennel in a bowl
and add lime juice and a dribble of olive oil. Set aside. In a mixer, put
beetroot, capers, sweated garlic, anchovy and shallots with 1tbsp of olive
oil and ground black pepper. Blend until still chunky.
For the dressing, separate the eggs and place yolks in a bowl. Peel roasted
garlic cloves and mash into the egg yolk. Add horseradish, grain mustard
and vinegar. Whisk and dribble in peanut oil to thicken. Add black pepper.
Place tuna on a griddle with olive oil, salt and pepper. Cook scallops in
the same way. Arrange fennel salad in the centre of a serving dish. Place
tuna on top then a spoonful of beetroot. On top place 2 scallops and then a
sprig of parsley. Finish by dribbling the dressing all around it.
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