Taste of summer: scallops, cod and stuffed apple
Menu
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4 persons
It’s great to be outside when the days are growing longer. What would be more fun than to enjoy this flavourful three-course menu of shell-cooked scallops, grilled cod and stuffed apple on a sultry summer evening with family or friends? Fire up the Big Green Egg and enjoy!
STARTER
Scallops cooked in the shell with tomato and almonds
MAIN COURSE
Grilled cod, new potatoes and fennel with horseradish and crispy bacon
DESSERT
Apple stuffed with lingonberries and custard
INGREDIENTS
For the scallops
- 1 yellow tomato
- 1 red tomato
- 1 avocado
- 1 clove of fermented garlic
- 10 g almonds
- 4 scallops in the shell
- 1 sprig of coriander
- lemon juice to taste
- olive oil
For the grilled cod
- 4 cod fillets weighing 200 g
- 200 g new potatoes, unpeeled
- ½ fresh horseradish
- 1 bulb of fennel
- 1 lemon
- 100 g smoked streaky bacon
- 1 bunch of dill
- 60 g butter
- olive oil
For the stuffed apples
- 4 firm, tart apples
- 4 tbsp. of lingonberry jam
- 10 g roasted almond slivers
- 1 vanilla pod
- 125 ml milk
- 2 egg yolks
- 1 tbsp. of castor sugar
- ½ tbsp. of cornflour
- 1 tbsp. of crème fraîche
PREPARATION IN ADVANCE
Scallops
Cut the yellow and red tomatoes into small dice. Halve the avocado, remove the stone and spoon the flesh out of the skin. Puree the flesh with a fork and season to taste with salt and pepper and a few drops of lemon juice.
Replace the puree in the skin. Make small pearls from fermented garlic by rolling it into small balls between your fingers. Finely chop the almonds. Open the scallops with a blunt knife. Grip the shell firmly with a dishcloth with the convex side downwards.
Insert the knife between the halves of the shell and cut along the flat half of the shell so that it cuts through the muscle. Open the shells and remove the scallops with a spoon. Remove the coral, rinse the scallops clean and replace them in the convex half of the shells.
Grilled cod
Place the cod fillets on the working surface and tie a piece of kitchen string horizontally around each piece so that the flesh is held firmly together. Brush the pieces generously with olive oil on both sides. Wash the new potatoes and boil them for five minutes in salted water. Let them cool of a little and cut them in half.
Grate the horseradish, cut the fennel into slices. Insert a cocktail stick through each slice to hold it together. Cut the lemon in half, squeeze out one half and cut the other into slices. Sprinkle the fennel with olive oil and lemon juice to taste. Roughly chop the dill. Clarify the butter: heat the butter, allow it to cool and remove the scum with a perforated spoon.
Stuffed apples
For the vanilla custard, slice the vanilla pod open lengthways and remove the seeds. Heat 110 millilitres of milk and the seeds in a small saucepan and bring to the boil.
Meanwhile beat the egg yolks and sugar together in a mixing bowl until light. Beat the cornflour into the remaining milk until smooth and stir into the boiling milk. Reduce the heat, continue stirring and allow to cook for a few minutes. Stir a little milk into the lightly beaten egg yolks and then stir these into the hot milk. Continue stirring until the mixture has the consistency of sauce and then remove the pan from the heat. Allow to cool and then stir in the crème fraîche.
Use a melon scoop to remove the core from the apples and hollow them out slightly. Make sure that the bottom of the apple remains intact. Spoon a tablespoon of lingonberry jam into each apple, fill up with custard and place the apples on the Grill Rings.
PREPARATION
Scallops
Light the charcoal in the Big Green Egg and leave the dome open until the coals are glowing red. Sprinkle the scallops with a few drops of olive oil and sprinkle with pepper and salt. Place the shells carefully onto the charcoal and cook for 3 minutes. Turn the scallop flesh over with the Grill Tong, spoon the tomato blocks into the shells, sprinkle with finely chopped almonds and allow to cook for 1 minute longer.
Carefully remove the shells from the EGG with the Grill Tong and garnish with the garlic pearls and a coriander leaf. Serve with the avocado puree. To prepare the main dish, place the Cast Iron Grid in the Big Green Egg and heat the EGG to a temperature of 190°C.
Grilled cod
Lay the streaky bacon on the grid and grill for 15 minutes without turning. Then grill the other side while grilling the cod fillets, new potatoes and fennel slices. Grill the new potatoes and fennel on both sides for about 10 minutes and then remove them from the EGG. Turn the cod over after about 8 minutes and grill for a further 4 minutes. Keep the dome closed during grilling.
Remove the bacon and cod from the EGG. Cut the bacon into small dice, place in the Round Drip Pan on the grid of the EGG and fry them crispy in a few minutes. Remove the bacon from the Drip Pan Round and then add the clarified butter to heat up.
Make a bed of dill on each plate, lay a grilled cod fillet on top and sprinkle with the crispy fried bacon. Place the new potatoes, fennel slices and lemon and grated horseradish next to this. Sprinkle the horseradish with the clarified butter and season to taste with pepper and salt. Serve immediately and meanwhile reduce the temperature of the Big Green Egg to 175°C and sprinkle four chunks of (unsoaked) Apple Wood Chips on the charcoal.
Stuffed apples
Place the Stainless Steel Grill Rings with the stuffed apple on the grid and grill the apples for about 15-20 minutes, depending on size, until they feel slightly soft. Remove the Rings and the apples from the grid. Place an apple on each plate and cut them in half vertically. Sprinkle with the roasted almond slivers and serve immediately.
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