Scallop with sauerkraut, chive cream and crispy potato

Name: Scallop with sauerkraut, chive cream and crispy potato
Ingredients: 100 g White wine; 40 g XO paste; 20 g Ginger; 0.5 units.items lemongrass stalk; 200 g Cream 35%; 20 g Butter; Salt; Pepper; Lime juice; 1 kg Pointed cabbage; 22 g Sea salt; 2 units.items bay leaf; 1 units.items Sprig of thyme; 30 g yuzu; 30 g sambaizu; 5 g chervil oil; 1 units.items Kohlrabi; 15 g Yuzu; 15 g natural vinegar; 30 g Egg white; 200 g Chive oil; 1 units.items waxy potatoes; scallop

The sauerkraut with XO sauce, chive cream, and crispy potato is a culinary symphony of flavors and textures.

Ingredients

100gWhite wine

40gXO paste

20gGinger

0.5units.itemslemongrass stalk

200gCream 35%

20gButter

Salt

Pepper

Lime juice

1kgPointed cabbage

22gSea salt

2units.itemsbay leaf

1units.itemsSprig of thyme

30gyuzu

30gsambaizu

5gchervil oil

1units.itemsKohlrabi

15gYuzu

15gnatural vinegar

30gEgg white

200gChive oil

1units.itemswaxy potatoes

scallop

Preparation

For the XO sauce, reduce the white wine with the herbs by half.
Add the cream and reduce again to one third.
Remove the garlic, ginger, and lemongrass.
Put everything in the blender and blend finely.
Pass through a sieve and finish with butter.
Season to taste with pepper, salt, and lime juice.

For the sauerkraut, mix the cabbage and salt and bruise it until moisture is released.
Put everything in a jar and add the spices.
Store under pressure and check every day to see if the desired result has been achieved.

Slice the kohlrabi into thin slices on the slicer.
Add all ingredients together and blend with the hand blender.
Cut the kohlrabi into the desired shape and place it with the marinade in a vacuum bag.