Scallop and Caviar by Boris Rommel: Classic with a Twist
The culinary heart of the Wald & Schlosshotel Friedrichsruhe boasts a timeless, elegant style that epitomizes luxury. The atmosphere is enhanced by sophisticated elements like rich fabrics, ornate wallpaper, and sparkling crystal chandeliers, all in perfect harmony with the historic castle setting. The cuisine mirrors this classic approach, elevated by Boris Rommel and his team through modern interpretations. Every dish reflects exceptional technical precision, with each ingredient carefully chosen and meticulously crafted.
Why does this pairing work so well?
Caviar and scallops are a classic pairing because they complement each other in flavour, texture, and richness. Scallops are tender and have a delicate, slightly sweet flavour. N25 Kaluga Hybrid caviar, on the other hand, is firm and poppy with a smooth, savoury bite. The contrast between the soft, buttery scallops and the large and firm texture of the caviar creates a pleasant balance.
This recipe is created by Boris Rommel, the executive chef of the 2 Michelin-starred restaurant Le Cerf, quietly nestled inside the beautiful Wald & Schlosshotel Friedrichsruhe in Germany.
Michelin-starred chef Boris Rommel – trademark: slouch hat and tattoos – stands for classic French haute cuisine, which he combines with the best regional products. Classic French cuisine continues to inspire many generations.
Boris Rommel: “My philosophy is to interpret the perfection of French cuisine in a modern way and present it in a contemporary way, with the aim of achieving maximum sophistication in taste and presentation.”
Caviar Scallop Created by Boris Rommel
For four servings.
- - 300g Fresh scallop meat
- - 600ml Fish stock
- - 100g Celeriac
- - 130g Butter
- - 50g Clarified butter
- - 1 Tablespoon of creme fraiche
- - 100ml Bergamot or lime juice
- - 30g maple syrup
- - 1 twig of dill
- - 1 twig of basil
- - 1 twig of rosemary
- - 4 cloves of garlic, peeled
- - salt
- - pepper
Squeeze the dill and basil using the flat side of a knife and let marinate in the bergamot juice for 30 minutes. Remove the twigs and mix in the maple syrup. Set aside in a sealed container.
Pour the fish stock into a saucepan and reduce by a third on low heat. Add the dill, basil and simmer for five minutes. Strain the stock and set aside on low heat just below boiling point. Mix in 80g of cold butter and the crème fraiche with the help of a hand blender right before plating.
Wash the celeriac, removing any skin, imperfections and roots. Dice into small cubes and place on a sheet of kitchen cloth. Pre-heat a pan, add 20g of butter and cook the celeriac on low temperature without browning. Add salt to taste.
The scallops must be clean, dry and free of connective tissue. Pre-heat a non stick pan, add the clarified butter and fry the scallops on high heat from both sides for 30 seconds each side. Add 30g of butter, garlic and a rosemary. Fry until golden-brown, basting the scallops in foaming butter.
Plating
Shape diced celery into a brick using a mold or cake spatula. Place the celeriac on the right side of a deep, pre heated plate, creating a division. Lay three tablespoons of sauce left of the celeriac and two tablespoons of vinaigrette on its right side. Place the scallop left of the celeriac, add salt and pepper to taste and finish with a quenelle of N25 Kaluga Hybrid caviar.
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