Asparagus with Romaine lettuce, scallops and white wine sauce with fish roe

Name: Asparagus with Romaine lettuce, scallops and white wine sauce with fish roe
Ingredients: 12 g Knorr Professional Intense Flavours Fresh Citrus; 10 g Knorr Professional Liquid Concentrate Fish; 20 Scallops; 75 g Coarse sea salt; 80 g Mixed fish roe; 3 Knorr Professional Garde d’Or White Wine Sauce; 10 g Chives; 35 g Cream; 50 g Sugar; 0.5 Cucumber; 150 g Peas; 1 Romaine lettuce; 10 Zucchini flowers; 10 Cooked white asparagus; 1 Tray of borage (cucumber herb)

A fresh asparagus dish with scallops, Romaine lettuce and a creamy white wine sauce, finished with fish roe.White asparagus is combined with briefly seared scallops and a smooth white wine sauce. The Romaine lettuce adds a fresh touch and the fish roe provides a slightly salty accent. Recipe for 10 people.

Ingredients

12gKnorr Professional Intense Flavours Fresh Citrus

10gKnorr Professional Liquid Concentrate Fish

20Scallops

75gCoarse sea salt

80gMixed fish roe

3Knorr Professional Garde d’Or White Wine Sauce

10gChives

35gCream

50gSugar

0.5Cucumber

150gPeas

1Romaine lettuce

10Zucchini flowers

10Cooked white asparagus

1Tray of borage (cucumber herb)

Preparation

Brine the scallops with the salt and sugar for 1.5 hours.
Rinse the scallops and steam them for 2 minutes at 80°C, then immediately cool them in ice water.
Halve the scallops.
Wash the lettuce and cut it into large pieces, then dry in a salad spinner.
Halve the asparagus lengthwise and cut into thirds.
Blanch the peas in salted water.
Tear the zucchini flowers roughly and slice the cucumber.
Bring 1 dl of water or asparagus stock to a boil and add the concentrated fish stock and white wine sauce.
Bring to a boil again and season with citrus.
Just before serving, stir the fish roe and chives into the sauce.