Crumbed scallops and blue potatoes.
First I went with silky mash, but these were equally good in a bun with coleslaw and tartare sauce. With some
homemade blue crisps. Ohh. The smell of these crisps was out of this world,
too tempting. I kept hovering over the bowl just to feel it again and
Last years blue mash photos.
3 to 4 diver scallops per person, cut in half horizontally
1 organic orange
crusty old bread
In a food processor, whizz the bread together with orange zest, grated ginger, sea salt and white pepper until tasty bread crumbs form.
Take three plates. Sift flour onto the first plate, drop the egg on the second, whisking it with a bit of orange juice to loosen, and pour the bread crumbs on the last one.
Take the scallops, dredge in flour, dip in the egg mixture and then coat all over with bread crumbs. Fry in batches until golden on both sides.
750g blue potatoes, skin on
about 120g butter
about 100ml single cream
salt and pepper
Boil potatoes in salted water until tender, about half an hour. Drain and let steam on the stove for a minute or two. Peel while still hot, put some gloves on if necessary. Mash the potatoes, gradually add the cream and continue mashing. For a super smooth result, push the mash through a sieve. Mix in the butter, make sure it melts in gradually, not leaving any lumps. Add salt and pepper to taste.
200ml homemade mayonnaise
3 tbsp capers
4 to 6 cornichons
small red onion
2 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
Chop all ingredients finely and mix into the mayonnaise. Taste and season accordingly.
Choose uniform potatoes, even sized crisps cook evenly.
Peel the potatoes and slice them very finely, less than a millimetre thick. Rinse under cold water and let stand in a bowl of cold salted water for about 10 minutes. Drain and pat dry.
Fry in batches in 160C degree oil until crisp. Too hot oil will result in too brown crisps or slightly burned taste.
Drain on paper towels and sprinkle with salt and other seasonings while still hot.