Variations of Scallop with Vogerl Salad

For the roulade, cut out 1/3 of the scallops by means of a perforated bag in the middle and fill with a little saffron added fish farce.

Blanch the chard leaves in salted water and subsequently rinse in iced water, dry.

Place the scallops side by side and roll them up with the chard, wrap in plastic wrap, tie on both sides (to prevent water from getting to them) and poach in a water bath at 70 °C for about 15 min.

For the aspic, which can be cooked very well a day before, the fish jelly must be warmed up.

Cut another third of the scallops into narrow slices. Marinate with salt, lime juice and olive oil. Set half of them aside. Place the other part alternately with the fish jelly in a suitable mold and refrigerate.

If the fish stock does not gel, add one sheet of gelatin per 100 ml of liquid.

Fry the remaining third of the scallops in olive oil until crispy on both sides.

For the lettuce, prepare a marinade of salt, raspberry vinegar, olive oil, pepper and marinate the scallops just before serving.

Cut the aspic and the roulade into slices and place them on a plate with the fried and raw marinated mussels.

Place the vogerl salad in the center and bring to the table.

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