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One of the courses of the latest menu 45 at Taian Table Shanghai. We are serving our beautiful Scallop with a Morel & Scallop farce. Along with that, we serve pine nut cream, local farmed beans & peas, and sauce mainly made with Karachi (Japanese Mustard) and malt.
这是上海泰安门餐厅最新的45号菜单之一。菜品中包含精美的带子，搭配羊肚菌和带子馅料。此外，还有松仁奶油、当地种植的豆类和豌豆，以及以卡拉奇（日本芥末）和麦芽为主要成分的酱汁
Ingredients & Preparation 配料与准备工作Morel Sheet 羊肚菌片
500 g Morels (fresh)
1 L Chicken stock
Morel Sheet Preparation - 羊肚菌片准备工作
1. Blanch the morels in chicken stock. Let it steam and cool down open on a tray.
在鸡肉高汤中焯羊肚菌。让它在盘子上开放蒸发并冷却。
2.Once cooled down, cut the morels in half. Pat dry them well. Layer the morels on a paper sheet. Press and pat dry well. Keep ready and cold for further use.
冷却后，将羊肚菌切成两半。用纸巾拍干。将羊肚菌层放在纸上。
Brine for Scallop 扇贝腌水配方
1L Water 1升水
80 g Salt 80g盐
50 g Lemongrass 50克柠檬草
3 pcs Lemon leaf 3片柠檬叶
此腌水配方适用于提前处理扇贝，增强其风味并保持肉质的鲜嫩。
Brine for Scallop Preparation - 扇贝腌水准备工作
Boil all ingredients and cool down. Brine the clean scallops for 2 minutes. Pat dry and keep ready for further use.
将所有材料煮沸后冷却。将清洗干净的扇贝浸泡在腌水中2分钟。取出后用纸巾拍干，备用。
Scallop Farce (Base) 扇贝酿馅（基础）
250 g Scallop 250克扇贝
250 g Pike Perch 250克梭鱼
250 g Cream 250克奶油
125 g Butter 125克黄油
6 pc Egg Yolk 6个蛋黄
10 g Salt 10g盐
Farce Base Preparation - 扇贝酿馅准备工作
1. Add all ingredients into a food processor. Don't mix it longer than 20 seconds. Transfer into Pacojet container. Let it blend 3 times.
将所有材料放入食品加工机中。不要混合超过20秒。转移到Pacojet容器中。让它混合3次。
2. Now, pass it through a fine tamis. Keep cool for further use.
现在，将其过滤通过一个细筛。保持冷却以便进一步使用。
Scallop / Morel Farce 扇贝／蘑菇腌水
600 g Base Farce 600克 基础腌水
120 g Mushroom Seared 120克烤蘑菇
5 g Porcini Powder 5克牛肝菌粉
8 g Dill (chopped) 8克切碎的莳萝
1 g Salt 1克盐
120 g Morel (sautéed) 120克炒羊肚菌
40 g Shallots (sautéed) 40克炒葱头
How to asemble the scallop 如何组装扇贝
1. Add all ingredients together and season well. Make a sample, steam to check seasoning.
将所有材料混合并调味。制作一个样品，蒸煮以检查调味。
2. Add the scallop farce onto a silpat mat. Ensure it's evenly spread and 0,8cm thick. Put the sheet into a blast chiller.
将扇贝腌水均匀地铺在硅胶垫上，厚度为0.8厘米。将其放入速冻冷冻机。
3. Let the sheet defrost for 4-7 minutes before applying the sheet of morels. Press it well, flip it, and cut it with a ring cuter.
让腌水片在冷冻机中解冻4-7分钟后，覆盖上蘑菇片。用力压实，翻面，然后用圆形切割器切割。
4. Now, add the disc of farce and morels onto the scallop.
现在，将蘑菇和腌水的圆盘放在扇贝上。
5. Steam the scallop at 70°C in the oven for 3 minutes. Now, sear with a splash of oil. Baste with cold butter to an internal temperature of 43-46 degrees. Cut in half, and apply browned butter, lime juice, and zest. Serve
将扇贝在70°C的烤箱中蒸煮3分钟。然后，用少量油煎香。用冷黄油浇洒，直至内部温度达到43-46度。切成两半，涂上炒黄油、柠檬汁和柠檬皮。上菜。
Karachi Sauce 卡拉奇酱
100 g Shallots (chopped) 100克葱头（切碎）
100 g Leek (chopped) 100克大葱（切碎）
50 g Soy Sauce 50克酱油
5 g Jang sauce 5克酱酱
10 g Miso 10克味噌
350 g Cream 350克奶油
50 g Karachi 50克卡拉奇
10 g Dijon Mustard 10克第戎芥末
500 g Chicken stock 500克鸡汤
1 piece Garlic glove 1瓣大蒜
20 g Butter 20克黄油
Karachi Sauce Preparation - 卡拉奇酱准备工作
1. Fry shallots, garlic, and leek slowly with a bit of olive oil and butter. Once softened and tender and miso paste and samjang. Deglaze with soy sauce. Now add Dijon mustard and Karachi. Add chicken stock.
在橄榄油和黄油中慢炒葱头、大蒜和大葱，直至变软。加入味噌和酱酱，用酱油烹调。然后加入第戎芥末和卡拉奇。倒入鸡汤。
2. Let it cook for 20 minutes before adding in the cream. Let it simmer for another 5 minutes.
煮20分钟后加入奶油，再煮5分钟。
3. Put the sauce into a Thermomix and blend until smooth. Season well. Strain through a sieve. Cool down and keep ready for further use. A la minute add more Karachi into the sauce.
将酱汁倒入Thermomix中搅拌至光滑。调味。过滤后冷却，备用。上菜前加入更多的卡拉奇。
Malt crumble 麦芽碎屑
175 g AP flour 175克中筋面粉
85 g Maltpowder 85克麦芽粉
50 g Pine nuts 50克松子
25 g Sugar 25克糖
75 g Dark beer 75克黑啤酒
60 g Butter 60克黄油
Malt crumble Preparation - 麦芽碎屑准备工作
1. Mix all ingredients well except the butter. Dry that mixture at 90 degrees for at least 4 hours
除了黄油外，将所有材料混合好。将该混合物在90度烘干至少4小时。
2. Add to the dried mixture the butter. Now bake it around 120 degrees. Blend to a fine powder and season if needed. Store cool and airtight until further use.
将黄油加入烘干的混合物中。现在在120度烘烤。搅拌成细粉，如有需要可再次调味。冷藏并密封保存，直到进一步使用。
Montage 组装1. Add two dots of a pine nut cream onto the plate. Add sautéed morels, peas, beans (season with savory, bacon, chervil, tomato water) on top of that add the Malt chip.
在盘子上挤两点松子酱。加入煸炒的羊肚菌、豌豆、豆类（用调料、培根、细叶芹和番茄汁调味），然后放上麦芽片。
2. Place the sauce of Karachi in the center. Now add the scallop and serve.
在中间倒入卡拉奇酱。最后加入扇贝并上菜。
Morel, asparagus and ricotta risotto 羊肚菌、芦笋和里科塔奶酪烩饭图片
Morel, asparagus, and ricotta risotto. These ingredients are among the best combinations. Morels go well with asparagus, the two protagonists of this month. With the morels I made a garum, which will give an umami boost to this risotto made green by the asparagus stems.
羊肚菌、芦笋和里科塔奶酪烩饭，这些食材的组合堪称一流。羊肚菌和芦笋是这个月的主角，它们搭配得天衣无缝。我用羊肚菌制作了鱼露，这将为这道由芦笋茎增色的烩饭增添一抹鲜味。
Ingredients & Preparation 配料与准备工作Risotto (x 1 pers) 烩饭（1人份）80 gr Rise Carnarol 80克卡纳罗利米6 pc Small asparagus 6根小芦笋3pc Setss morels 3个羊肚菌2 big spoon Ricotta 2大勺里科塔奶酪1 pc Egg 1个鸡蛋2 spoon Garum 2勺鱼露10 gr Parmesan 10克帕尔马干酪1 big spoon Butter 1大勺黄油500 ml Vegetable stock 500毫升蔬菜高汤1 big spoon White tea 1大勺白茶Method 制作方法1. Infuse the white tea in the water @ 80 °C (white tea temp). Add 2 morels (blanched) and asparagus. Cook the asparagus stalks till tender then blend them.在80°C的水中浸泡白茶（白茶的温度）。加入2个焯过的羊肚菌和芦笋。煮熟芦笋茎，然后将其混合搅拌。2. Toss in a mixer the ricotta, the egg, the salt, and the pepper. Transfer to a sac a poche.将里科塔奶酪、鸡蛋、盐和胡椒放入搅拌机中混合。转移到裱花袋中。3. Insert the asparagus in the sac a poche then fill the morels and fill the mushrooms.将芦笋放入裱花袋，然后填充羊肚菌。4. Start the risotto. Toss the rice in a pan. When very hot, add the stock and one morel cut into pieces. When it's nearly done (15 minutes dep on the fire), add the asparagus stalks.开始做意大利烩饭。在锅中加入米饭，当锅很热时，加入高汤和切成片的一个羊肚菌。当烩饭快做好时（根据火力，大约15分钟），加入芦笋茎。5. Take one pan and toss a spoon of butter (I used mushrooms butter) then glaze the morels.取一个平底锅，放入一勺黄油（我使用的是蘑菇黄油），然后给羊肚菌上光（釉）。6. Cut in 2 the morels, then finish the risotto. Mantecate it with butter and parmesan out of the fire.将羊肚菌切成两半，然后完成烩饭。在火上加入黄油和帕尔马干酪搅拌。7. Decorate before serve. 进行盘饰。Morel mini tart & Garlic leaf filling羊肚菌迷你馅饼 & 大蒜叶馅图片
Ingredients 配料
Morel mini tart 羊肚菌迷你馅饼
200 g Salted tart dough 200克盐味馅饼面团
200 g Morel mushroom 200克羊肚菌
250 g Chicken,thighs 250克鸡腿肉
2 garlic,diced 2瓣大蒜，切碎
1 onion, diced 1个洋葱，切碎
100 ml Red wine 100毫升红酒
2 tbsp tarragon, chopped 2汤匙龙蒿，切碎
2 tbsp cream 2汤匙奶油
4 g Salt 4克盐
3 g Black pepper 3克黑胡椒
50 g butter 50克黄油
Morel mini tart Preparation - 羊肚菌迷你馅饼准备工作
1. Cut the chicken thigh into pieces. Fry garlic and onion in butter until golden.
将鸡腿肉切成小块。在黄油中煎炒大蒜和洋葱至金黄色。
2. Add the chicken. Finally, add the mushrooms. Add tarragon.
加入鸡肉。最后，加入羊肚菌和龙蒿。
3. Glaze by adding red wine and scraping the drippings from the bottom of the pan. Add cream and boil until cooked. Season with salt and pepper.
加入红酒并刮取锅底的沉淀物进行上光。加入奶油，煮至熟透。最后加盐和胡椒调味。
Garlic leaf filling 大蒜叶馅料
75 g Parmesan 75克帕尔马干酪
150 g Garlic leaf 150克大蒜叶
50 g Chives 50克细香葱
2 Egg yolks 2个蛋黄
75 g Cream 75克奶油
3 g Black pepper 3克黑胡椒粉
Garlic leaf filling Preparation - 大蒜叶馅料准备工作
1. To prepare the filling, put garlic leaves and chives in a pot of boiling water and cook for 10 minutes until soft.
准备馅料，将大蒜叶和韭菜放入沸水中煮10分钟直至变软。
2. Drain the garlic and chives and put them in a food processor. Add all the ingredients and mix well until smooth.
将煮熟的大蒜叶和韭菜放入食品处理机中，加入所有材料混合至均匀。
3. Bake the tart dough in advance and cool it.
提前烘烤酥皮并让其冷却。
4.Pour mixture over each tart. Place the tart in the oven tray in a hot oven and close the lid and put it in the oven at 180 degrees for 8 minutes until it closes inside the oven.
将混合物倒入每个酥皮中。将酥皮放在热烤箱的烤盘上，盖上盖子，放入预热至180度的烤箱中烘烤8分钟，直到烘烤完毕。
Duck flank and morel cream鸭腹肉和羊肚菌奶油图片
Ingredients 配料
1 po Duck breast 1只鸭胸
1 pc Potato 1个土豆
1 po Cabbage 1个卷心菜
50 g Morel 50克羊肚菌
1 pc Onion 1个洋葱
20 g Guanciale 20克 意式风干猪颊肉
5 ml Whiskey/bourbon 5毫升 威士忌/波本酒
Salt 盐
Pepper 胡椒
Micro green 微观摆盘绿植
Method 制作方法
1. Clean and steam the cabbage for 4 minutes. Then, cool it and cut it into discs or whatever shape you prefer.
清洗30清洗并蒸卷心菜4分钟。然后，冷却并切成圆形或您喜欢的形状。
2. Clean the duck breast and remove the skin so that only the muscle remains. Season and add herbs and vacuum. Place in sous vide at 64°C for 90 minutes.
清洗鸭胸，去皮，只留肌肉部分。加入调味料和香草进行真空包装。将其放入64°C的低温慢煮器中煮90分钟。
3. Fry potato cubes on all sides in butter and herbs. Cut the duck flank into strips.
在黄油和香草中煎土豆丁直至各面金黄。将鸭侧腹肉切成条状。
4. Prepare a morel butter cream. For that, saute onion and guanciale with morels. Add bourbon or whiskey and morel stock. Finally, add butter and blend to desired consistency.
准备羊肚菌黄油奶油。首先炒洋葱和猪颊肉与羊肚菌。加入波本酒或威士忌和羊肚菌汤。最后加入黄油，搅拌至所需的一致性。
5. Assemble the dish as shown in the picture.
按照照片中的样子进行装盘。
Quail Breast, Shrimp, Morel, Asparagus鹌鹑胸肉、虾、羊肚菌、芦笋图片
A true fusion between land and sea in which a quail breast embraces a delicate shrimp mousseline. To embellish this marriage, morels stuffed with shrimp mousseline and an asparagus and prawn cream sauce.
这是一道真正融合了陆地与海洋的美食，其中鹌鹑胸肉包裹着细腻的虾慕斯。为了装饰这道佳肴，用虾慕斯填充羊肚菌，并搭配芦笋和虾奶油酱。
Ingredients & Preparation 配料与准备工作For the Stuffed Quail Breast 制作填充鹌鹑胸
1 Quail 1只鹌鹑
150 g Shrimps 150克虾
100 g Cream 100克奶油
Salt 盐
50 g Chard 50克瑞士甜菜
1 Caul Fat 网油
For the Morels 制作羊肚菌
Medium Morel 中等大小羊肚菌
Shrimp Mousseline 虾慕斯（虾滑）
For the Asparagus Sauce 芦笋酱料
100 g Asparagus 100克芦笋
20 ml olive oil 20毫升橄榄油
Cooking Water 烹饪用水
0.5 tbsp Xanthan Gum 0.5汤匙 黄原胶
For The Shrimp Cream 虾奶油
5 Shrimps 5只虾
100 ml shrimp bisque 100毫升虾浓汤
50 ml cream 50毫升 奶油
brandy 白兰地
Method 制作方法
1. Bone the quail into a whole breast. It is a very delicate operation but this step is necessary to add the filling.
将鹌鹑骨头去除，保留整块胸肉。这是一个非常精细的操作，但这一步是为了添加填充物而必须的。
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2. Create the mousseline by mixing the prawns with cream and a pinch of salt. Be careful not to let the mixture heat up. Mix until you obtain a homogeneous mixture. Filter it through a sieve and put it in a piping bag.
制作鱼鲜慕斯，将虾与奶油和少许盐混合。注意不要让混合物加热。混合直到获得均匀的混合物。通过筛子过滤，然后装入挤奶袋中。
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3. Blanch the chard and pass it in water and ice.
将甜菜叶焯水，然后放入冰水中。
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4. On a work surface, lay out the caul fat, chard leaves and breast. Stuff the breast with mousseline. Close gently. Bake in the oven at 150 degrees for about 15-20 minutes.
在工作台上铺好腹膜脂肪（网油）、甜菜叶和胸肉。用慕斯填充胸肉。轻轻地关闭。在烤箱中以150度烤约15-20分钟。
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5. Fill the morels with mousseline. Bake in the oven at 150 degrees for 15-20 minutes.
用慕斯填充羊肚菌。在烤箱中以150度烤15-20分钟。
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6. Clean and peel the asparagus. Steam them for 10 minutes then pass them in water and ice. Blend them with oil, cooking water and a pinch of xanthan gum until you obtain a creamy consistency.
清洗并剥去芦笋的外皮。蒸10分钟，然后放入冰水中。将其与油、烹饪水和一撮黄原胶混合，搅拌至获得奶油状的一致性。
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7. For the shrimp cream. In a pan with a drizzle of oil, quickly roast the prawns, deglaze with brandy and add the bisque and cream. Cook for a few minutes then blend everything and filter through a sieve.
制作虾奶油。在锅中加少许油，快速烤虾，用白兰地烹调，加入浓汤和奶油。煮几分钟，然后将所有东西混合搅拌，并通过筛子过滤。
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8. Plating.
摆盘。
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