Warm and cold, day and night, or even Yin and Yang: so much of our everyday life is determined by a duality. Yin and Yang from Chinese philosophy makes life exciting and, in our case, utterly delicious. Because this small but incredibly fine appetizer combines the sea with the land, sweetness with acidity and fruit with vegetables. How does it taste? Fantastic, sophisticated, and so incredibly delicious. Especially when our juicy, sun-drenched blood oranges meet the delicate scallops. Or the hearty peanuts meet the gentle cucumbers. “A dish that takes a little time, but will delight everyone at the table,” promises star chef Rolf Straubinger. Well, let’s get to the opposites and get cooking. Have fun!
Yin and Yang – scallop, blood orange and fennel
Appetizer for 4 people
Dipped scallops (nuts), lightly sautéed
1 blood orange
1 cucumber Peanuts
220 ml blood orange juice
220 ml cucumber juice
4.4 g Agar Agar 4
Gelatin leaf
Bring blood orange juice to a boil with 2.2 g Agar Agar and simmer for 2 minutes, then dissolve 2 sheets of gelatin in it. Pour the liquid onto a round tray (1 mm thin) and let cool.
Cucumber Juice (basic recipe) yields mixed and finely strained approx. 1.1 liter.
1 kg cucumber
50 g sugar
15 g salt
30 g white vinegar
50 g dill
0.4 l still mineral water
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