The Dining Room

Chef Kalogiannides in “The Dining Room”

Scallops with green peas puree, smoked eel and beurre blanc sauce.
The only thing better than a one-dish dinner is a well-rounded one-dish dinner.

Basic Ingredient & Preparation:

5 Queen fresh scallops
Salt the scallops and fry them in a saucepan with a small quantity of olive oil for a minute of each part.
Add a few drops of lemon juice at the end.

Green Peas puree:
1 kg fresh green peas
2 lt chicken stock
1 big onion
1 clove of garlic
200 gr butter cutted into cubes
100 ml heavy cream (hot)
25 ml lemon juice
salt & peper

Instructions:
Put the chicken stock into a saucepan and bring it to boil. Add the fresh clean green peas, the onion cutted into cubes, the clove of garlic halved and siemmer for ten minutes.
Strain through a fine-mesh chinois. Keep the liquid in medium mixing bowl, put the ingredients in a stand blender. Start blending them and add the heavy cream the cold butter and some of the liquids.Balance the flavour adding salt, pepper and lemon juice.Pass through a fine-mesh chinois. Puree is ready!

 

Beetroot Cream:
500 gr fresh beetroots
3 lt water
150 ml chicken stock
15 ml sherry vinegar
salt & peper

Instructions:
Put the beetroots with water and salt into a big pot and siemmer till are tender. When are ready remove them with a perforated spoon. Peel them cut into small cubes and put them in a stand blender with the chicken stock, extra virgin olive oil, sherry vinegar, salt & pepper. Blend them until the cream is smooth and shiny. The texture is possible to be fixed if is necessary by adding some extra chicken stock. Pass through a fine-mesh chinois.

 

Beurre Blanc:
5 shallot onions
half bunch tarragon
2 bay leaves
10 pepercorns
30 ml champagne vinegar
500 ml Assyrtiko Santorini wine
400 ml fish stock
30 ml lemon juice
200 gr butter
salt

Instructions:
In a medium saucepan put the wine, champagne vinegar, shallots, tarragon, bay leaves, peppercorns. Siemmer and reduce until the liquid reach 3/4. Pass through a fine-mesh chinois into another saucepan. Add the fish stock-and siemmer for two minutes. Add the cold butter, lemon juice and salt using the stick blender.

 

Green oil from chives:
A bunch of chives
300 ml extra virgin olive oil

Instructions:
Put the chives with the olive oil into a stand blender and blend together for a minute. Transfer the oil into a saucepan and heat it until the oil reach 90 degrees. Pass through a fine-mesh chinois and keep the shiny oil.

Equipment:

Non stick pan, Pot , Saucepan, Stand blender, Stick blender, Fine-mesh chinois, Cutting board, Chef’s knife, Squeezer, Perforated spoon.

Composite:
Queen scallops, Green peas puree, Beetroot cream, Smoked eel, Tobiko, Beetroot cress, Beurre blanc, Chives oil

Enjoy!

Tableware by Soul Kitchen store

Scallops with green peas puree, smoked eel and beurre blanc sauce.

Scallops with green peas puree, smoked eel & beurre blanc sauce.

 

Diamantis Kalogiannides
Diamantis Kalogiannides comes from Thessaloniki. The last three years, he has been working as Chef de cuisine in Mykonos No 5 Hotel in Mykonos and Amber Light Luxury Villas in Santorini. Also, he has worked as stagier (intern) in Relae Restaurant (1* Michelin) and Kokkeriet Restaurant (1* Michelin) both in Copenhagen. A short throwback in his professional career so far includes San Antonio Boutique Hotel, Katikies Luxury Hotel and Chromata Up-Style Hotel, all in Santorini.

Diamantis Kalogiannidis

Diamantis Kalogiannides

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