Tortellini with scallops, beans, herbs in seafood consommé
with chef Đào Văn Sơn at the Press Club
Ingredients:
- pasta sheets: 60 gr
- safron a pinch
- seafood powder: 5 gr
- Thai sea salt: 1 gr
- Whipping cream: 60 ml
- French green beans: 20 gr
- Dutch green beans: 30 gr
- Lemongrass stalk: 20 gr
- Fresh ginger: 20 gr
- Long Nhật soy beans: 30 gr
- Chicken egg: 1
- Imported U10 scallops: 70 gr
- Fresh local shrimps: 60 gr
chef Đào Văn Sơn
Method:
How to make tortellini
- Lay the pasta sheet
- Blend the scallops with whipping cream, egg, Explette chilli, seafood powder and salt and pepper to make the filling
- Wrap the filling in the sheets
- Boil the tortellini in boiling water until the dumplings rise to the top of pot
How to make shrimp stock
- Simmer the shrimp with imported celery, leek, garlic, lemongrass, spigel powder, white wine, and salt for 45 min
- Put the stock through a sieve to get clear stock
- Chop the mint leaves, coriander leaves and green onions to put on top
How to cook the beans
- Clean all the beans, finely slice them, and poach until cooked
Style the dish:
- In a soup dish, sprinkle all the finely chopped beans, sprinkle the salt and pepper, put the tortellini in the dish, add the herbs on top and pour a ladle of stock over
Serve hot!
Bon appetit!
OVietnam