On this week’s Gastrotour episode Top Chef, Maciek of New Chapter is the third chef to accept the challenge, cooking up hand dived scallops with black pudding, cep mushrooms, chive buerre blanc, quails egg and black truffle in the back of a Jerba Campervan.
In partnership with Scotsman Food and Drink we have been visiting chefs near the location of their acclaimed venues, where we challenge them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.
We think you will agree that this dish looks fantastic and it shows what’s possible in your campervan! Maciek shows us how to prepare this delicious dish in the video below, if you would rather a text version of the ingredients list you can find this below the video.
INGREDIENTS:
Beurre Blanc Sauce:
- Shallot x1
- 175g White wine
- 30ml White wine vinegar
- 100g Cold diced butter
- a tablespoon of chopped chives
Rest Of Dish:
- Hand dived scallops x1
- A slice of black pudding
- Lareg cep mushroom x1
- Quail egg x1
- Black truffle
- 40g Butter
- Garlic clove x2
- Sprif of thyme
- Pinch of Salt
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