Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
SCALLOP FLAN
Chef :
Brand
Quantity :
Recipe for 10 individual babas
Japanese-inspired starter: egg flan scallops walnuts shimeji mushrooms and raisins
INGREDIENTS AND PREPARATION
Ingredients
Flan mixture:
9 eggs
1 liter dashi
2 tablespoons sake
2 tablespoons soyu
1 tablespoon salt
Additional ingredients:
50 g dried raisins
10 cl St-Rémy® Brandy 60%
10 scallops
1 tray of shimeji
50 g walnuts
Step
Mix the ingredients for the flan mixture.
Lightly chop raisins and rehydrate in St-Rémy® brandy.
Pour 3/4 of the flan into ramekins, then add the cubed scallops,
shimeji, chopped walnuts and drained raisins.
Bake the flans in a bain-marie at 100ºC for approximately
20 minutes.
GLOSSARY AND SUGGESTIONS
Ingredients
No ingredients.
Step
Dashi: Japanese broth that can be replaced by vegetable broth.
Sake: traditional Japanese drink made from fermented rice,
often used in cooking to add a sweet, umami touch. Replace
with vermouth for a similar aromatic touch, or a light broth.
Soyu: soy sauce
Shimeji: Japanese mushrooms characterized by their crunchy
texture and slightly nutty flavor, which intensifies with cooking.
Replace with shiitake or button mushrooms.
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