Ingredients for 4 people
4 Panciotti® with scallops and North Sea prawns
100g of sliced almonds
2 celery stalks
1 golden onion
3 carrots
1 tomato
2 potatoes
3 peppercorns
1 clove
1 sachet of saffron
Vegetable broth as needed
200g of butter
3 Tbsp of all-purpose flour
1 Tbsp of cornstarch
Oil as needed
Salt as needed
Caviar as needed
Procedure
Prepare a vegetable broth using two celery stalks, a golden onion, three carrots, a tomato, and two potatoes, three peppercorns, and a clove in 5 liters of water.
Let it simmer lightly for two hours.
Melt the butter over low heat, add the sifted flour and cornstarch, and stir. Dissolve the saffron in the hot vegetable broth, combine the two preparations, and stir until you get a thick and creamy sauce.
Toast the sliced almonds in the oven.
Cook the Panciotti® with scallops and North Sea prawns in salted boiling water for about 4 minutes, then drain them and place them in a pan with a knob of butter and a little cooking water to create a delicate butter sauce.
Garnish the plate as desired with the saffron sauce, place a Panciotto® in the center, and cover half of it with the previously toasted sliced almonds.
Finish the presentation with caviar.
