{"id":51248,"date":"2024-02-20T11:23:13","date_gmt":"2024-02-20T10:23:13","guid":{"rendered":"https:\/\/www.royalcaviar.de\/?page_id=51248"},"modified":"2024-02-20T11:37:12","modified_gmt":"2024-02-20T10:37:12","slug":"scallops-celery-watercress-caviar","status":"publish","type":"page","link":"https:\/\/www.royalcaviar.de\/en\/caviar-recipes\/scallops-celery-watercress-caviar\/","title":{"rendered":"Scallops \/ Celery \/ Watercress \/ Caviar"},"content":{"rendered":"\n\t<section class=\"section\" id=\"section_1953341050\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t<div class=\"section-bg-overlay absolute fill\"><\/div>\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-collapse row-full-width align-middle\"  id=\"row-1048971647\">\n\n\t<div id=\"col-1190421010\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h1 class=\"section-title section-title-center\"><b><\/b><span class=\"section-title-main\" style=\"font-size:125%;color:rgb(224, 177, 83);\">Scallops \/ Celery \/ Watercress \/ Caviar<\/span><b><\/b><\/h1><\/div>\n<h2 class=\"chefkoch--main-image\" style=\"text-align: center;\">Recipe recommendation by executive chef Tobias Heldt<b><\/b><\/h2>\n<div class=\"chefkoch--main-image\" style=\"text-align: center;\">Tobias Heldt is executive chef of the JUWEL Restaurant at the Hotel BEI SCHUMANN in Schirgiswalde-Kirschau<\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1190421010 > .col-inner {\n  margin: 40px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1446191588\">\n\n\t<div id=\"col-249957654\" class=\"col medium-8 small-12 large-8\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_432949076\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" style=\"margin:30px 0px 40px 0px;\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"516\" height=\"658\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/rezept-heldt-jakobsmuschel_sellerie_brunnenkresse_kaviar-1.webp\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/rezept-heldt-jakobsmuschel_sellerie_brunnenkresse_kaviar-1.webp 516w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/rezept-heldt-jakobsmuschel_sellerie_brunnenkresse_kaviar-1-235x300.webp 235w\" sizes=\"auto, (max-width: 516px) 100vw, 516px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_432949076 {\n  width: 85%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1425695096\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_758520157\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-683x1024.webp\" class=\"attachment-large size-large\" alt=\"K\u00fcchenchef Tobias Heldt kocht mit St\u00f6rkaviar von Royal Caviar\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-683x1024.webp 683w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-200x300.webp 200w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-768x1151.webp 768w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-1025x1536.webp 1025w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt-690x1034.webp 690w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2024\/01\/koch-heldt.webp 1050w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_758520157 {\n  width: 89%;\n}\n<\/style>\n\t<\/div>\n\t\n<p style=\"text-align: center;\"><em>\u201eFor me, Royal Caviar is synonymous with the highest quality. That&#8217;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.\u201c<\/em><\/p>\n<p style=\"text-align: center;\"><strong>Executive chef Tobias Heldt<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1425695096 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1953341050 {\n  padding-top: 0px;\n  padding-bottom: 0px;\n  background-color: rgb(247, 247, 247);\n}\n#section_1953341050 .section-bg-overlay {\n  background-color: rgba(255, 255, 255, 0.85);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1164389050\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-366800332\">\n\n\t<div id=\"col-1582407391\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Ingredients for 4:<\/h2>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-891700001\">\n\n\t<div id=\"col-157117400\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Scallops (whole)<\/strong><\/p>\n<p><strong>Watercress- and celery-puree<\/strong><\/p>\n<ul>\n<li>600 g celery, peeled and diced<\/li>\n<li>500 g watercress leaves<\/li>\n<li>300 g lettuce<\/li>\n<li>200 g baby spinach<\/li>\n<li>200 g butter cubes, cold<\/li>\n<li>salt and pepper<\/li>\n<li>(xanthan gum if necessary)<\/li>\n<\/ul>\n<p><strong>Salt dough<\/strong><\/p>\n<ul>\n<li>1000 g sea salt<\/li>\n<li>1000 g plain flour<\/li>\n<li>650 g water<\/li>\n<li>\n<hr \/>\n<p>500 g celery stalks<\/li>\n<\/ul>\n<p><strong>Celery confit<\/strong><\/p>\n<ul>\n<li>500 g celery stalks<\/li>\n<li>80 g nut butter<\/li>\n<li>10 g salt<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-671439978\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>pickling stock for watercress stalks<\/strong><\/p>\n<ul>\n<li>1000 g vinegar \u201cHausessig pure Gegenbauer\u201d<\/li>\n<li>1000 g water<\/li>\n<li>500 g sugar<\/li>\n<li>10 bay leaves<\/li>\n<li>10 allspice berries<\/li>\n<li>1 tbsp peppercorns<\/li>\n<li>1 tbsp mustard seeds<\/li>\n<\/ul>\n<p><strong>Beurre Blanc<\/strong><\/p>\n<ul>\n<li>75 g shallots<\/li>\n<li>10 g butter<\/li>\n<li>100 g white wine<\/li>\n<li>25 g verjus<\/li>\n<li>150 g fish stock<\/li>\n<li>150 g butter<\/li>\n<li>sea salt and pepper<\/li>\n<li>20 g olive oil<\/li>\n<li>15 g trout and char roe<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-725348877\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><strong>Watercress oil<\/strong><\/p>\n<ul>\n<li>100 g watercress<\/li>\n<li>300 g baby spinach<\/li>\n<li>1 Literlitre rapeseed oil<\/li>\n<\/ul>\n<p><strong>To serve<\/strong><\/p>\n<ul>\n<li>3 celery leaves per plate<\/li>\n<li>3 watercress leaves per plate, slightly salted<\/li>\n<li>10 g <a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\">Royal Premium<\/a> Caviar per plate<\/li>\n<li>raw ribbons of celery<\/li>\n<\/ul>\n<h2>Order the complementing caviar:<\/h2>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small slider row-slider slider-nav-reveal slider-nav-push\"  data-flickity-options='{&quot;imagesLoaded&quot;: true, &quot;groupCells&quot;: &quot;100%&quot;, &quot;dragThreshold&quot; : 5, &quot;cellAlign&quot;: &quot;left&quot;,&quot;wrapAround&quot;: true,&quot;prevNextButtons&quot;: true,&quot;percentPosition&quot;: true,&quot;pageDots&quot;: false, &quot;rightToLeft&quot;: false, &quot;autoPlay&quot; : false}' >\n\n  \n\t     <div class=\"product-small col has-hover product type-product post-42718 status-publish first instock product_cat-all-products product_cat-kaviar-en product_cat-sturgeon-caviar product_tag-caviar product_tag-royal-premium-en has-post-thumbnail taxable shipping-taxable purchasable product-type-variable has-default-attributes\">\n\t<div class=\"col-inner\">\n\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t<div class=\"product-small box \">\n\t\t<div class=\"box-image\">\n\t\t\t<div class=\"image-fade_in_back\">\n\t\t\t\t<a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" aria-label=\"Royal Premium Caviar | Our Best Caviar\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2020\/06\/royal-premium-kaviar-auf-eiswuerfel-300x201.jpg 300w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/><img loading=\"lazy\" decoding=\"async\" width=\"335\" height=\"223\" src=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg\" class=\"show-on-hover absolute fill hide-for-small back-image\" alt=\"Ge\u00f6ffnete Dose St\u00f6r Kaviar der Sorte Royal Premium auf Eis in Kristall-Schale serviert.\" srcset=\"https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-335x223.jpg 335w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-690x460.jpg 690w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-300x200.jpg 300w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-247x165.jpg 247w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis-510x340.jpg 510w, https:\/\/www.royalcaviar.de\/wp-content\/uploads\/2018\/11\/royal-premium-kaviar-in-silber-kristall-schale-auf-eis.jpg 750w\" sizes=\"auto, (max-width: 335px) 100vw, 335px\" \/>\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small top right show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools is-small hide-for-small bottom left show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text box-text-products text-center grid-style-2\">\n\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">Royal Premium Caviar | Our Best Caviar<\/a><\/p><\/div><div class=\"price-wrapper\">\n\t<span class=\"price\">From <span class=\"woocommerce-Price-amount amount\"><bdi>110,00&nbsp;<span class=\"woocommerce-Price-currencySymbol\">&euro;<\/span><\/bdi><\/span><\/span>\n\n\n<\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\t<strong>TIP: Best price\/performance ratio!<\/strong>\r\nMild, almond-like aftertaste\r\nGrain size: 3.0 - 3.2 mm\r\nShimmering gold, light brown - amber\t\t<\/p>\n\t\t\t\t<\/div>\n\t<\/div>\n\t\n\n\t<p class=\"wc-gzd-additional-info wc-gzd-additional-info-loop product-units-wrapper product-units\"><\/p>\n<span class=\"gtm4wp_productdata\" style=\"display:none; visibility:hidden;\" data-gtm4wp_product_data=\"{&quot;internal_id&quot;:42718,&quot;item_id&quot;:42718,&quot;item_name&quot;:&quot;Royal Premium Caviar | Our Best Caviar&quot;,&quot;sku&quot;:&quot;RP01&quot;,&quot;price&quot;:110,&quot;stocklevel&quot;:null,&quot;stockstatus&quot;:&quot;instock&quot;,&quot;google_business_vertical&quot;:&quot;retail&quot;,&quot;item_category&quot;:&quot;sturgeon caviar&quot;,&quot;id&quot;:42718,&quot;productlink&quot;:&quot;https:\\\/\\\/www.royalcaviar.de\\\/en\\\/shop\\\/sturgeon-caviar\\\/royal-premium\\\/&quot;,&quot;item_list_name&quot;:&quot;General Product List&quot;,&quot;index&quot;:1,&quot;product_type&quot;:&quot;variable&quot;,&quot;item_brand&quot;:&quot;&quot;}\"><\/span>\t<\/div>\n<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1784654962\">\n\n\t<div id=\"col-1686737342\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<div>\n<h2><span style=\"font-size: 23.04px; color: #333333;\">Preparation of Scallop \/ Celery \/ Watercress \/ Caviar<\/span><\/h2>\n<h3>Scallop:<\/h3>\n<p>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.<br \/>\nFlour the corail (roe of the scallop) and also fry briefly.<\/p>\n<\/div>\n<h3>Watercress- and celeriac-puree:<\/h3>\n<p>Cook the celeriac in a steamer at 85 \u00b0C 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. Pur\u00e9e the warm celeriac in the Thermomix with the lettuce and cold butter until smooth. Pass the pur\u00e9e through a sieve and season to taste with salt and pepper.<\/p>\n<p>If the pur\u00e9e is not fine enough, place it in a pacotizing beaker and freeze. Pacotise the pur\u00e9e and then blend again in the Thermomix with a little xanthan gum to the optimum consistency.<\/p>\n<h3>Salt dough:<\/h3>\n<p>Mix all the ingredients for the salt dough together.<br \/>Cut the celery stalks into 3 mm slices. Cook in the salt dough at 220 \u00b0C until the core temperature reaches 92 \u00b0C.<\/p>\n<h3>Confit of celery:<\/h3>\n<p>Peel the celery stalks and remove the fibres.<br \/>Vacuum the celery stalks together with nut butter and salt and cook at 85 \u00b0C for 10 m.<\/p>\n<h3>Pickled watercress stalks:<\/h3>\n<p>Bring all the ingredients to the boil.<br \/>Allow the stock to cool down, vacuum-pack the stalks together with the stock and leave to infuse for 4\u20135 days.<\/p>\n<h3>Watercress oil<\/h3>\n<p>Heat all the ingredients together in the Thermomix to 80 degrees, pour into a micro sieve and cool in a bowl on ice.<br \/>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.<\/p>\n<h3>Beurre Blanc<\/h3>\n<p>Saut\u00e9 the shallots in butter, deglaze with white wine and verjus. Reduce the white wine completely. <br \/>\nAdd the fish stock, bring to the boil and blend with the cold butter. Do not heat the thickened beurre blanc above 60 \u00b0C. <br \/>\nFinally, add the trout roe, char roe and watercress oil.\u00a0<\/p>\n<h3>Serving &amp; decorating<\/h3>\n<p>Using a peeler, shave approx. 8 cm long ribbons off the celeriac and lightly salt it.<\/p>\n<p>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 <a href=\"https:\/\/www.royalcaviar.de\/en\/shop\/sturgeon-caviar\/royal-premium\/\">Royal Premium Caviar<\/a>.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1164389050 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":0,"parent":42677,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-51248","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/51248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/comments?post=51248"}],"version-history":[{"count":0,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/51248\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/pages\/42677"}],"wp:attachment":[{"href":"https:\/\/www.royalcaviar.de\/en\/wp-json\/wp\/v2\/media?parent=51248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}