Scallops / Celery / Watercress / Caviar

Recipe recommendation by executive chef Tobias Heldt

Tobias Heldt is executive chef of the JUWEL Restaurant at the Hotel BEI SCHUMANN in Schirgiswalde-Kirschau
Küchenchef Tobias Heldt kocht mit Störkaviar von Royal Caviar

„For me, Royal Caviar is synonymous with the highest quality. That’s why we enjoy using it in our cuisine. Its consistent freshness and delicate flavours make it a first-class choice that is highly appreciated by our guests.“

Executive chef Tobias Heldt

Ingredients for 4:

Scallops (whole)

Watercress- and celery-puree

  • 600 g celery, peeled and diced
  • 500 g watercress leaves
  • 300 g lettuce
  • 200 g baby spinach
  • 200 g butter cubes, cold
  • salt and pepper
  • (xanthan gum if necessary)

Salt dough

  • 1000 g sea salt
  • 1000 g plain flour
  • 650 g water

  • 500 g celery stalks

Celery confit

  • 500 g celery stalks
  • 80 g nut butter
  • 10 g salt

pickling stock for watercress stalks

  • 1000 g vinegar “Hausessig pure Gegenbauer”
  • 1000 g water
  • 500 g sugar
  • 10 bay leaves
  • 10 allspice berries
  • 1 tbsp peppercorns
  • 1 tbsp mustard seeds

Beurre Blanc

  • 75 g shallots
  • 10 g butter
  • 100 g white wine
  • 25 g verjus
  • 150 g fish stock
  • 150 g butter
  • sea salt and pepper
  • 20 g olive oil
  • 15 g trout and char roe

Watercress oil

  • 100 g watercress
  • 300 g baby spinach
  • 1 Literlitre rapeseed oil

To serve

  • 3 celery leaves per plate
  • 3 watercress leaves per plate, slightly salted
  • 10 g Royal Premium Caviar per plate
  • raw ribbons of celery

Order the complementing caviar:

From 110,00 

TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber

Preparation of Scallop / Celery / Watercress / Caviar


Fry one scallop each (at least 50 g), separated from the shell, lightly salted in a hot pan with rapeseed oil for approx. 2 minutes.
Flour the corail (roe of the scallop) and also fry briefly.

Watercress- and celeriac-puree:

Cook the celeriac in a steamer at 85 °C until soft and squeeze out all the juice. Meanwhile, blanch the lettuce, baby spinach and watercress in boiling salted water for about a minute, then rinse in ice water. Squeeze the lettuce very well. Purée the warm celeriac in the Thermomix with the lettuce and cold butter until smooth. Pass the purée through a sieve and season to taste with salt and pepper.

If the purée is not fine enough, place it in a pacotizing beaker and freeze. Pacotise the purée and then blend again in the Thermomix with a little xanthan gum to the optimum consistency.

Salt dough:

Mix all the ingredients for the salt dough together.
Cut the celery stalks into 3 mm slices. Cook in the salt dough at 220 °C until the core temperature reaches 92 °C.

Confit of celery:

Peel the celery stalks and remove the fibres.
Vacuum the celery stalks together with nut butter and salt and cook at 85 °C for 10 m.

Pickled watercress stalks:

Bring all the ingredients to the boil.
Allow the stock to cool down, vacuum-pack the stalks together with the stock and leave to infuse for 4–5 days.

Watercress oil

Heat all the ingredients together in the Thermomix to 80 degrees, pour into a micro sieve and cool in a bowl on ice.
Leave the cold oil to hang in a piping bag for several hours so that the cloudy substances settle and the pure green oil is created.

Beurre Blanc

Sauté the shallots in butter, deglaze with white wine and verjus. Reduce the white wine completely.
Add the fish stock, bring to the boil and blend with the cold butter. Do not heat the thickened beurre blanc above 60 °C.
Finally, add the trout roe, char roe and watercress oil. 

Serving & decorating

Using a peeler, shave approx. 8 cm long ribbons off the celeriac and lightly salt it.

Once all the components have been prepared, they can be served together with 3 celery leaves and 3 watercress leaves (lightly salted) and 10 g Royal Premium Caviar.