Okroshka with scallops
1 serving
15 minutes
Okroshka with scallops is an exquisite blend of traditional Russian cuisine and seafood delicacies. This dish surprises with its freshness, delicate balance of flavors, and richness of textures. Cold bread kvass infused with the spiciness of mustard gives the okroshka a classic tang, while tender fried scallops and lightly salted salmon add sophistication. Crunchy vegetables, fresh green basil, and pickled egg yolk reveal the complexity of taste, playing with sweet and spicy notes. The dish is perfect for warm summer days when one desires lightness and freshness. This is an author's interpretation of okroshka that showcases the mastery of combining traditions with modern gastronomic ideas.
1
Marinate the egg yolk in coarse sea salt with thyme and black pepper for 6 hours, then rinse gently.
- Egg yolk: 1 piece
- Salt: to taste
2
Peel cucumbers from skin and seeds, cut into medium cubes. Peel parsley root, cut into medium cubes, and blanch in salted water. Clean celery stalk from skin, cut into cubes, and also blanch. Blanch and clean green peas (fresh-frozen). Peel ginger root and cut into thin strips.
- Cucumbers: 20 g
- Parsley root: 15 g
- Celery: 15 g
- Green peas: 15 g
- Ginger: 3 g
3
Quickly fry the scallop meat on both sides. Cut the salmon into large cubes. Slice the radish into thin rounds.
- Sea scallops: 20 g
- Lightly salted salmon: 25 g
- Radish: 3 g
4
Place all prepared ingredients on a chilled plate, pour kvass mixed with mustard, season with salt, add black pepper, garnish with green basil leaves, and serve sour cream separately.
- Bread kvass: 150 ml
- Hot mustard: 10 g
- Salt: to taste