Red Mashed Potatoes with Scallops

(Red mashed potatoes on leaf salad with scallops and white wine sauce)

For the mashed potatoes: peel the potatoes, cut them into pieces and soften them in salted water for about 20 min.

For the salad: clean sugar snap peas and make them in salted water for two min. Drain and cool. Clean and rinse lettuce. Mix two tablespoons of sugar snap peas water, vinegar, oil and mustard and season with salt, pepper and sugar. Drain the potatoes, place on a baking tray lined with parchment paper and keep warm in the hot oven.

For the white wine sauce: finely dice the shallot and make all but three tablespoons together with the white wine. Add whipping cream and make to half. Remove saucepan from heat. Gradually whisk cold butter cubes into sauce. Do not make! (The sauce should be warm enough for the butter to melt leisurely in it, and not too hot so that it becomes oily). Fold in salmon caviar and chive rolls and season with pepper, juice of one lemon, salt and Tabasco.

Rinse mussels and cut into slices. Place on buttered aluminum foil and season lightly with salt and pepper. Cook under heated broiler or possibly in oven heated to highest setting for one minute until cooked through.

Serve: Place rocket leaves in a circle on plate. Place remaining salad ingredients in the center and drizzle with salad dressing. Press the potatoes through a potato ricer and place on the plate.

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