DE
RUScallop King Crab Terrine with Pointed Cabbage and Yuzu Butter Sauce
Recipe recommendation from kitchen director Roel Lintermans
Roel Lintermans is the kitchen director at the “Grill Royal” restaurant in Berlin
“For me, Royal Caviar has been synonymous with outstanding products for years, and I really enjoy working with them. I also appreciate the very good relationship to Reza!”
Kitchen Director Roel Lintermans
Ingredients for “Scallop and King Crab Terrine with Pointed Cabbage and Yuzu Butter Sauce
Terrine
- 150 g scallop meat
- 30 g cream
- 1 egg
- 1 egg white
- 20 g butter
- 250 g king crab, cooked
- 20 g shallots, finely diced (Brunoise)
- 60 g carrots, finely diced (Brunoise)
- Piment d’Espelette
- Pointed Cabbage
- 2 leaves shiso
- 25 g Royal Caviar per person
Yuzu butter sauce
- 1 shallot, finely diced
- 100 ml white wine
- 100 ml fish stock
- 150 g butter
- Salt
- Yuzu juice
Order the matching caviar:
From 90,00 €
First class black caviar Spicy sturgeon caviar Grain size: 2,5 - 2,8 mm
Preparation
Terrine
Finely mix the scallop meat with the cream, slowly stir in the egg, egg white and butter. Then season with butter, salt and piment d’Espelette. Carefully fold in the cooked King Crab and the lightly steamed vegetable brunoise. Cook at 140 °C (82 °C core temperature) in the combi oven in the bain-marie. Leave the terrine to cool and cut. Before serving, blanch two cabbage leaves cut out round and heat in a steam oven at 80 °C.
Yuzu butter sauce
Briefly sauté the shallot and reduce completely with white wine. Add the fish stock, bring to the boil and thicken the sauce with cold butter. Season to taste with yuzu juice and serve the sauce next to the terrine, topped off with half a shiso leaf and royal caviar.