[Molecular gastronomy] Seared scallop, herby beurre blanc and cucumber caviar
Hey all,
I wanted to go hard this new year, so I thought that I might try out some molecular gastronomy for the appetizer. My idea was then to have a single seared scallop, presented on a bed of herby beurre blanc together with some fresh herbs and a thin slice of snack cucumber, topped with a somewhat acidic "caviar", also with a taste of cucumber. The problem then comes with the "acidic" part, since I know that regular spherification requires a somewhat high PH value. I have a very nice cucumber vinegar that I'd like to incorporate in it, and it would be ideal if the caviar is somehow able to "break through" the very buttery sauce. I've been digging an experimenting this past week, but I'm not really satisfied with my results. Does anyone here have a tip on how I might proceed? Is there a way to have a liquid with somewhat of a "tang" that I can use to balance out the meal?
Thanks!
Posted Dec 21, 2021, 9:25 AM UTC
Beurre blanc is supposed to be acidic.
Hmm I thought that it'd maybe need some balancing, but guess I was wrong. Maybe I should just switch and make a cucumber caviar with a fresh taste, and practically no acid? Or maybe make another butter sauce...
Do you have any recommendations for other sauces that might fit, with less acid?
If you're keen to incorporate the cucumber vinegar that you mentioned then maybe try experimenting with using that in place of white wine vinegar for your beurre blanc reduction?
Yeah I've thought about it, I'm just "more keen", so to say, on making the caviar, so I'm afriad that maybe it'd be a bit too much cucumber?
Ponzu should go well, but I haven't tried it with cucumber. I think it could work. Although it doesn't have the body of the beurre blanc.
Otherwise hollandaise?
Hollandaise might be a good option! I'm looking for some with a bit more body I think, but ponzu was a good suggestion!
Beurrr Blanc is not supposed to be acidic. It should be a balance of fat, acid and salt. Creamy consistency from the butter, a little lemon juice and salt to balance the flavor. It’s totally fine to use.
Source: I am a chef
Cool! Thanks for the response! The cucumber vinegar I have is very acidic (like any other vinegar). Do you have any recommendation as to how I could make it a bit more palatable in the form of caviar? Just mix it with cucumber water maybe, or some other nice options?