We had a couple of soups lately, but there are so many great soups that it is difficult not to write about them. Especially when the plating has changed a little bit. It is not all about the soup anymore, the soup of course is part of the dish, but this time there are so many other elements, all different in taste, but at the same time they all go so well together.
I think one of the greatest arts in cooking is the combination of flavors. Everything depends on the flavors on a plate being perfect. Yes of course one has to t
ake quality products, one has to cook everything to perfections, but still, the last touch is that the flavor combination is just right.
Artichokes are an amazing vegetable because they can be paired with many other flavors, Mediterranean flavors. They go with meat, fish, seafood or on their own
So this time I did a combination with pan fried scallops, salmon roe, dried Iberian ham, garlic chips and some extra virgin olive oil. The just garnished with some micro herbs. All the flavors are going superbly together, they just fit to each other.
1 Kg Artichokes
200 G Onions
6 Ea Garlic
180 ml Olive oil
80 G Iberian ham
20 G Pistachios
3 Ea Scallops
10 ml Milk
10 gr Salmon Caviar
Peel the artichokes
Cut the onions in Julienne
Cut the garlic in thin slices and blanch in the milk
Cut the ham in Julienne and deep-fry
Crush the pistachios
Grill the scallops
Saute the onions and artichokes, add water.
Simmer till soft
Season to taste
Blend and add the olive oil
Garnish with sustainable caviar