Godefiche - Ceviche of Scallops and Turnip with Vanilla, Coconut and Lime

For the pickles jus

Mix in a pan the apple cider vinegar, the sugar and the water. Bring to boil. Leave to cool in the fridge.

For the shaving

Slice the baby turnip thinly with a mandolin, and the large turnip peeled. Place in the cold pickled jus.

For the turnip and vanilla puree

Cut with a knife the rest of the peeled turnip and the turnip trimmings. Sweat the turnip in a saucepan with olive oil. When the turnip is translucent, add the milk. Cook until there is no more jus or milk inside the pan and the turnips are glazed. Mix in the blender until it is completely smooth. Season. pass through a chinois. Add half of the vanilla pods.

For the turnip tops puree

Cut the baby turnip tops and wash in a bowl of water. Blanch for one minute, and then put in ice water. Drain well. Mix in the blender until completely smooth. Season with a pinch of salt then pass through a chinois.

For the mousse

Soak the gelatine leaves in a bowl of water. Heat half the crème cru in a saucepan. Dissolve the gelatine inside the hot crème cru. In another bowl, mix the coconut cream, the other half of the crème cru, the yoghurt and half of the lime jus. Season with Maldon salt.

Add the crème cru and the gelatine into the mix. Whisk until it has become a light mousse (be careful not to over whip it).

For the ceviche

Slice the scallops very thinly. Season with Maldon salt, lime jus and lime zest.

Plating

Feel free to express yourself with the plating, although it is important to 'hide' the ceviche of scallops and turnip under the light mousse.

Plating

Feel free to express yourself with the plating, although it is important to 'hide' the ceviche of scallops and turnip under the light mousse.

The final dish.