Is A 11cm Penis Small

calçots Vichyssoise of scallop and leek with crispy roasted

INGREDIENTS:

6 scallops, 2 tablespoons oil, 2 tablespoons of butter, 300 g potato, 12 spring onions, milk 600 cc, 200 cc of cream, 300 ml chicken stock, 2 leeks, truffle, chives, white pepper and Maldon salt DEVELOPMENT

:

Clean and cut the spring onions finely, add them to a pan with two tablespoons of oil and two of butter, simmer a few minutes confit.

Add potatoes cut into small cubes, milk, cream, chicken stock and white pepper. Simmer for 15 minutes. Shreds

all, if it becomes too thick add a little milk or broth, add salt and pass through a strainer to remove any impurities.

Cut into julienne leeks, serving up deep-fried in a colander and stirring constantly until a crispy texture and golden brown. Reserve
absolving paper Marca

scallops in a pan when Emplate.

Emplate :

In bowl put the Vichyssoise, make a nest with crispy leek and put it on the stock, add the scallops over and Maldon salt crystals
Grate a bit of truffle over the broth and garnish with finely chopped chives