Equipment
Ingredients
Seafood
- 450 g scallops
- 450 g salmon, cubed
Broth Base
- 475 ml hard apple cider
- 240 ml sweet apple cider
- 404 ml fish stock
- 3 g ginger, grated
- 15 g ginger, julienned
- 4 thyme
- 15 ml lemon juice
- 2 g salt
- 1 g white pepper
Vegetables and Garnish
- 60 g jerusalem artichokes, diced
- 2 leeks, sliced
- 5 g parsley, chopped
Nutrition (per serving)
Method
Rinse the scallops and remove the side muscle. Ensure all pieces are uniform in size.
Trim the salmon to remove skin, bones, and fat. Cut into chunks slightly larger than the scallops.
Combine hard cider, sweet cider, and grated ginger in a large saucepan. Bring to a boil, then simmer until the volume reduces by one-third.
Secure the julienned ginger inside a piece of cheesecloth. Add the ginger bundle, fish stock, thyme sprigs, and lemon juice to the saucepan.
Simmer the mixture until the total liquid reduces to approximately 710ml (3 cups).
Remove the ginger bundle and thyme sprigs from the broth. Reserve the julienned ginger from the cheesecloth.
Season the broth with salt and white pepper. Pass the liquid through a fine sieve into a shallow pan.
Add the diced Jerusalem artichokes, sliced leeks, reserved julienned ginger, scallops, and salmon to the strained broth.
Cook over medium-low heat (approximately 80°C/176°F) for 10 minutes until the seafood is opaque and cooked through. Do not allow the liquid to boil.
Ladle the stew into warmed bowls. Garnish with chopped parsley and serve immediately.
Chef's Notes
- Warming the serving bowls is essential to keep the delicate broth at a pleasant temperature as it is not served at a rolling boil.
Storage
Refrigerator: 2 days — Store in an airtight container; seafood texture may degrade upon reheating.
Reheating: Warm gently over low heat on the stovetop until just steaming; do not boil.
