Steemit Iron Chef 2018 Act 02 #03 ~ Faux Coquilles Saint-Jaques dans du Consommé d'Ail avec de nouilles aux légumes

pusteblume (60)in #steemit-ironchef • 6 years ago (edited)

I gave my this weeks dish a french name because Faux Coquilles Saint-Jaques sounds much better in my ears than 'False scallops in garlic broth ...'. 😉

I wanted to create something light and summerly because the weather is beautiful and I am in a sunshiny mood. This dish is a perfect mixture of cooked and raw foods.

A Consommé actually is a completely clear soup and can be made from different ingredients. For me, of course, only vegetables are acceptable. The theme of the week is garlic. So I added a lot of garlic (two bulbs) to the vegetables for the broth. There are different ways to clear a Consommé. I simply filtered the cooked broth through a coffee filter. Easy as that!

Usually a Consommé is served with different soup add-ins. To make mine really fancy, I choose vegetable noodles and the stems of kings trumpet mushrooms. These mushrooms have a very meaty texture after frying and the stems reminds me of scallops really, really much. It's been years that I had real scallops but when prepared right and seasoned well the kings trumpet mushrooms stems are indistinguishable to the seafood. You definitely must give it a try. It's fascinating!

Ingredients:

vegetables of your choice for the broth (I choose onions, carrots, parsnip, fennel, celery, a meaty tomato, kohlrabi, shiitake mushrooms for the umami flavor, fresh parsley and of course the garlic bulbs)
some dry white wine
salt, black pepper corns, bay leaves and pimento (all spice) - for seasoning the broth
orange and purple carrots
zucchini
kings trumpet mushrooms
No-fish-sauce
fresh garlic
some vegetable oil
pulverized seaweed
some fresh herbs
salt and pepper

Preparation:

I put all the vegetables for the Consommé in a large pot together with two glasses of the wine and the spices. I brought it to cook, lowered the temperature immediately and let it simmer for about an hour. Make sure the liquid is not cooking very long. We don't want to a broth full of mashed vegetable pieces. The liquid should stay mostly clear.

I filtered the broth through a sieve first and then through a coffee filter. So I got a very clear result. In that teapot it almost looks like a herbal tea.

I cut thick pieces off of the stems of the kings trumpet mushrooms - just the sice a scallop would be and mixed them with three tablespoons of vegetable oil and three tablespoons of this No-fish-sauce which brings a bit of this seawater taste into the dish.

I prepared my vegetable noodles and arranged them on a soup plate. While I was heating up the Consommé I fried the 'scallops' in a hot pan with a little bit of vegetable oil until golden brown reduced heat and covered them for like five minutes with a lid to make sure the inside of them got cooked and that typical soft gouey texture of scallops. I seasoned with salt and pepper, squeezed the juice of a fresh glove of garlic over them and topped each of them with a pinch of pulverized seaweed.

I arranged my Coquilles Saint-Jaques on the plate with the vegetable noodles and poured the almost boiling Consommé around them, decorated with fresh slices of garlic, fresh parsley, chieves and peasprouts. Delicious! 😋

It was the perfect food for a warm summer evening when heavy foods are just too much.

I hope you liked my contribution to the wonderful cooking contest #steemit-ironchef initiated by @progressivechef. Feel free to add your thoughts and ideas! If you would like to participate as well, here is the post where he announces the theme and explains the rules: STEEMIT IRON CHEF 2018 Act 02 Round 03 : Contest now OPEN!!!.

🦀 🐟 🐙 🐋 🦐 🦈 🐡 🦑 All the happy sea dwellers like that ... 😉

#foodphotography #vegan #recipe #seafood

6 years ago in #steemit-ironchef by pusteblume (60)

$8.94

Sort:

Trending

[-]

agneslaczo (66) 6 years ago

This is really impressive cooking you making here !!!
Wow !
:-)
best post.jpg