Season Three
Episode 29: Les Fougeres
PEA SOUP WITH SMOKED HADDOCK, PEAR AND SEARED SCALLOPS
PEA SOUP WITH SMOKED HADDOCK, PEAR AND SEARED SCALLOPS
1 fillet smoked haddock, peeled
1 cup dried split green peas
1 small onion, finely chopped
1 small poached pear, chopped
2 tablespoon butter
2 teaspoon curry powder
1 large potato, peeled and coarsely chopped
3 cups good chicken stock
1 cup pear juice
2 tablespoon whipping cream (25 milliliters)
2 teaspoon frozen orange juice concentrate salt and pepper
12 small sea scallops
1 teaspoon strips orange zest
4 orange segments for garnish coriander sprigs for garnish
Ease of preparation is easy
Soak haddock fillet in water overnight, refreshing with several changes of water. Soak peas in water overnight.
To poach pear, peel and core; add to three parts water and one part sugar with lemon and ginger slices. Simmer until tender.
In saucepan saute peas, onion and pear in one tablespoon of butter until onion is translucent. Add curry powder, potato, haddock, chicken stock and pear juice. Simmer until potato is soft.
Puree mixture in a food processor, then pass through a fine sieve or food mill. Add cream and orange juice. Add salt and pepper to taste. Return soup to clean saucepan and heat gently.
In skillet over high, heat the remaining butter. Sear scallops on one side until caramelized.
Yields: 4 servings
1 cup black currants
1 cup red currants
1 cup gooseberries
1 cup raspberries
1 cup black berries
2 cups sugar
white bread, sliced; crustless (some pieces diagonally cut in half)
Ease of preparation is easy
In saucepan bring clean fruit and sugar to boil. Line spring form pan with plastic wrap.
Place diagonally sliced bread on the bottom of pan and full pieces up the sides; neatly fit bread pieces to line the pan. Ladle berries and juice into bread lined pan. Enclose in plastic wrap.
Ready to serve when juices have been thoroughly absorbed by bread. Serve with raspberry, or other fresh fruit coulis, fresh mint and edible flour.
Yields: 4 servings
CARLO ROTA
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