I found a delicious gastrik packing foam sheets from Meyer, which I feel is perfect for scallops. H

It includes packing foam sheets a few techniques and tools in the preparation packing foam sheets that are not found in traditional Danish cuisine, but you can as I like to experiment, I bet you most of it to be used. I do, however, tips where I can, so most households should be able to participate. The Court is designed for business for two people.
I found a delicious gastrik packing foam sheets from Meyer, which I feel is perfect for scallops. Here used sous vide for marinating, but kammuslingen can also marinate in the refrigerator and short frying after half an hour instead.
Procedure: packing foam sheets Vacuumpak scallops with gastrik and place in sous vide at 50 degrees for half an hour Just before packing foam sheets the dish flambé kammuslingen packing foam sheets on both sides with a gas burner drip a few drops gastrik when kammuslingen is put on plate
Method: Squeeze the juice of a pomegranate, for example through a sieve (save a bit kernels for garnish) Add lecithin Beat with a hand blender in the surface of the liquid to form fine foam foam is put aside in a container with a lid. There can be whipped several times, depending on how much foam you want Add the container with a lid in the refrigerator until the dish
In the picture, right served on a thin slice cauliflower sliced on a mandolin iron. Pomegranate foam placed on the tuna. A few arugula leaves fits nicely with the caramel marinated scallops along with some seeds from the pomegranate. I have also chosen packing foam sheets to peak with a few thin slices of red onion, to give the court a little crunch.
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