Scallops on Creamed Potatoes and Herb Salsa
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recipe comes from Raymond Blanc's Cheltenham restaurant,
Le Petit Blanc when it first opened in 1998.
the herb salsa:
tbsp chopped mixed herbs - (tarragon, dill, flat
parsley, chervil and coriander)
1 shallot, finely chopped
1 clove garlic, finely chopped
8 tbsp olive oil
1 tbsp lemon juice
Salt and ground white pepper
the redwine sauce:
shallots, finely chopped
2 tsp red wine vinegar
1 tsp corinader seeds
1 tsp white peppercorns
1 tsp fennel seeds
400ml / 14fl oz red wine
100ml / 3.5fl oz dry white vermouth
100ml / 3.5fl oz port
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
400ml / 14fl oz fish stock
mashed potatoes to accompany
4 tbsp pesto sauce
the herb salsa:
- Mix all the ingredients
together and chill until ready to serve.
the wine sauce:
heat the shallots in a large pan with the vinegar.
add the coriander seeds, peppercorns, fennel, wine,
vermouth, port, garlic, thyme and bay leaf and allow
the mixture to bubble until reduced by half.
the stock and continue to cook until reduced by half
through a fine sieve, cool and chill until required.
the scallops on both sides until just cooked through.
mashed potato down the centre of four serving plates
aand arrange the scallops in a neat line down the
the pesto sauce and a little of the red wine sauce
over each serving.
the herb salsa on the top
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