Salted fish with scallops and wasabi sauce

Ingredients

• 20 g chicory leaves
• 4 g masago caviar
• 4 g masago flying fish roe
• 25 g green beans
• 40 ml cream with 33% fat
• 120 g sea scallops
• 40 ml fish broth
• salt
• For sauce:
• 7 g wasabi paste
• 1 tsp vegetable oil
• 120 g fish-salt (sea tongue)
• 2 g dried tuna flakes

Cooking

Step 1

Process the fish, cut into fillets and fry together with scallops in a hot frying pan in vegetable oil for 1 minute. from each side. Cut the chicory leaves into strips and also lightly fry. Blanch the beans. For the sauce, add fish broth, tuna shavings, wasabi, salt to the cream and, over low heat, stirring constantly, bring to medium density. Immediately before dressing the dish, add caviar. Put chicory, fish and scallops on a serving plate. Drizzle with sauce, garnish with beans and caviar. GASTRONOMER'S TIP To keep the scallops soft and juicy, they need to be fried very quickly in hot oil, leaving the core slightly raw.