Scallop and black pudding fricassee with Braeburn chilli chutney and herb croutes
A classic taste combination on a budget. Decadent, creamy, not very healthy but tastes so good!
Scallop and black pudding fricasee
Ingredients
Scallop and black pudding fricassee
- scallops
- black pudding
- shallots
- tarragon optional
- chives
- white wine
- fish stock
- double cream
Apple and chilli chutney
- Braeburn apples
- chillies regular, not super hot ones. It's a sweet accomaniment
- thyme
- shallots
- brown sugar
- white wine vinegar
Herb croutes
- Baguette slightly stale, or frozen part baked
- a drizzle olive oil
- some butter
- a few sprigs tarragon
- a few more sprigs thyme
Instructions
Apple and chilli chutney
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Deseed Chillies. Brunoise chillies, shallot, and apple.
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Put shallot and thyme in oiled thick bottomed pan. Sweat shallot until soft and almost see through on a very low heat so they get no colour. 10-15 minutes or so. After a couple of minutes, add chillies. Keep moving every couple of minutes so it doesn't catch.
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Add apples and sweat another 5-10 minutes.
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Add sugar, turn up heat slightly. Allow to melt and begin to caramelise.
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Add vinegar, bring to boil and reduce down to a sticky goo.
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Bottle or jar remainder while hot, it'll keep!
Herb croutes
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Slice at an angle around 8-10mm thick. If using part baked baguettes, defrost and slice before baking as below. chuck in lightly oiled baking tray, drizzle a little more oil over the top.
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Strip tarragon loosely by hand from top to bottom and add including stalks along with thyme. Shake tray to mix and spread out. Add nobs of butter.
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bake in a hot oven until nicely browned, shaking and turning at least once early on to distribute butter and evenly cook the croutes.
Scallop and black pudding fricassee
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To follow. Depends on the number of covers.
