Day 168: Ceviche and Boudin Blanc

After gorging myself at my mum’s birthday this weekend at Quanjude eating possibly one of the best Peking ducks in Melbourne, I return to work on the pass again. This time happy to see that our Instanta digital water bath had arrived, I started on the four tastes.

Looking in the fridge I saw there was a tart to be portioned, some roasted stuffed peppers, 80 scallops and some mini chicken kiev.

Instead of doing our usual seared scallops, I opted for more of a ceviche/carpaccio approach slicing the scallops very thinly and marinating them in a lemon, mint and rice wine vinegar dressing, and garnishing with brunoise Spanish onion and yellow capsicums. 

Tart was served as is and kievs were fried and stuffed peppers baked till golden. Looking on to the day after I had smoked salmon and some left over scallops and was told to make something more experimental thinking out side the box we came up with, smoked salmon and scallop boudin blanc. I’d only seen this once made in our kitchen and on Masterchef. It was pretty easy to make but just time consuming to roll.