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Le Cordon Bleu News, 04/28/2014
Mashed new potatoes and vegetable petals, Peru-inspired cilantro and red chili mayonnaise, quinoa tuile
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About this recipe

Vegetarian recipes can be surprisingly original. The Chefs at Le Cordon Bleu have taken it apon themselves this month to create this 100% vegetable based recipe with Peruvian influences. This fantastic presentation showcases a festival of flavors and vibrant colors, and can be served either as a starter or as a light dish.

Recipe - Peru-inspired scallop, langoustine and sea bream, mashed new potatoes and vegetable petals, cilantro and red chili mayonnaise, quinoa tuile

Serves: 4

In this recipe:

  • new potatoes
  • quinoa
  • scallions
  • mustard
  • carrot





Mashed new potatoes with scallions
400 g new potatoes
2 scallions (spring onions), finely chopped
50 g crème fraîche
salt, pepper
Vegetables petals
1 carrot
1/2 zuchhini
1/2 bunch radish
1/2 yellow beet (beetroot)
1/2 red beet (beetroot)
1/2 Choggia beet (beetroot)
juice of 1 lime
50 ml olive oil
salt, pepper
Quinoa tuile
100 g quinoa
100 g butter
100 ml lime juice
1 strip of lime peel, grated
100 g unrefined cane sugar
100 g sugar
25 g cornstarch (cornflour)
25 g flour
Peru-inspired cilantro (coriander) and red chili mayonnaise
2 egg yolks
1 tbsp mustard
250 ml oil
salt, pepper
1 red chili
1/2 bunch cilantro (coriander)
3 garlic cloves, peeled
juice of 1 lime
daisy flowers
chives, chervil, dill

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  1. Mashed new potatoes with scallions: Steam the potatoes in their jackets. Peel and mash with the finely chopped scallions. Add the créme fraiche and season. Keep warm.
  2. Vegetable petales: Use a mandoline, to slice the carrot and zucchini into thin strips. Blanch each vegetable in boiling water for a few seconds, then refresh in iced water. Slice the radish, yellow, red and Choggia beets into thin strips on the mandoline. Keep the raw vegetable strips in iced water.
  3. Quinoa tuile: Preheat the oven to 160°C. Rinse the quinoa in cold water. Place in a saucepan with water 2 times the volume of the quinoa. Bring to a boil, cover and simmer over low heat for 12 to 15 minutes. (the quinoa grains are correctly cooked when doubled in volume and the germ is released). Drain. Blend to a purée and push through a fine china cap sieve. Melt the butter, add the lime juice and peel, sugars, cornflour, flour and quinoa purée. Spread 5 cm disks of batter onto a silicone mat and bake for 5 minutes or until the disks are a golden color. Remove from the oven and shape immediately.
  4. Peru-inspired cilantro and red chili mayonnaise: Prepare a mayonnaise. Use a mortar and pestle to make a paste with the red chili, cilantro (coriander) and garlic cloves. Add the lime juice. Fold into the mayonnaise.
  5. To serve: Drain the strips of vegetables and season with a little lime juice, olive oil, salt and pepper. Arrange a dome of mashed new potatoes with scallions on a plate. Cover the dome with vegetable petals, flower petals and sprigs of chives, chervil and dill. Slice through the plastic film on the fish and seafood roll to make 4 portions. Remove the film and place on the plate. Draw a line across the late with the cilantro and red chili mayonnaise. Decorate with sprigs of dill and finish the dish with two quinoa tuiles.

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La Boutique

Wholegrain Mustard
Made of whole mustard seeds, it is milder than our Extra Strong Dijon Mustard.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


Filleting Knife - 18cm
Created in conjunction with the prestigious Wüsthof knife brand, this Cordon Bleu fish filleting knife makes short work of preparing boneless fillets.
Available at your local Le Cordon Bleu Boutique or on Le Cordon Bleu Europe Online Boutique


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