Meyjitte Boughenot

Queensland scallop tourte with warm cannelli beans, black chanterelle and smoked sardines

6 persons

Ingredients

Tourte
18 large scallops
6 sheets filo pastry
6 tablespoons olive oil
1/2 bunch chives-sliced
salt and pepper
Garnish
60g smoked sardine fillets, skin off, broken into pieces 120g cannelli beans, soaked overnight
50g dried black chanterelle, soaked in cold water for 2 hours 1 sprig thyme
1 bay leaf
Tomato vinegarette
175mls olive oil
3 tablespoons white wine vinegar
1/4 teaspoon chopped garlic
20g tomato jus( juice of 1 tomato )
2 basil leaves, julienne

Method

Vinaigrette

Mix all ingredients together, warm to infuse.set aside.

Tourte

Take 1 sheet of filo pastry, brush with olive oil, then fold in half and brush with oil again. place 3 scallops seasoned with salt and pepper on one side of the folded filo, sprinkle with chives and close with the other half of filo. to make tourte, cut shape with a large mug or circular mould. refridgerate and repeat this method 5 times for each tourte.

Garnish

Drain cannelli beans and cook in water, salt, thyme and bay leaf. cook for 25 minutes then drain and set aside. drain the chanterelles. warm the vinegarette with the beans, chanterelles and the smoked sardines.

Do not overheat this vinegarette as the sardines will become too strong. bake tourtes in oven on 200'c for 8 minutes, tourte should be golden brown.

Presentation

Centre the beans, sardine and chanterelle in middle of each plate. drizzle over a spoonful of vinegarette and place tourte on top.