Chef Timothee Martin-Nadaud

Courtesy of chef Timothée Martin-Nadaud

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

Chef Timothée Martin-Nadaud won the Acqua Panna Award for Connection in Gastronomy in the UK & North Europe region.

23 November, 2020
Average: 4.1 (62 votes)

Type of dish

Season & Occasion

serves for

4

total time

1 HR 15 MIN

ingredients

Scallops
4 pcs
Turnips
2 each
Baby Turnips
10 each
Vanilla Pods
1 each
Lime Juice

'Godefiche' is the term used by Gustave Flaubert for scallops in his novel Madame Bovary, 1856, and is also the name for the coquille Saint-Jacques in the French region of Calvados. This dish is clean, pure and refined, and the complexity is hidden. The light mousse melts in your mouth and obscures a delicate ceviche of scallops and turnip, with a surprise ending of fresh flavours of vanilla, coconut and lime. The surprising flavours and simplicity make this dish by Timothée Martin-Nadaud perfect for entertaining.

 

Step 01

turnip pickles

Courtesy of Chef Timothée Martin-Nadaud

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.

Step 02

turnip vanilla puree

Courtesy of Chef Timothée Martin-Nadaud

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.

Step 03

turnip tops puree

Courtesy of Chef Timothée Martin-Nadaud

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.

Step 04

mousse

Courtesy of Chef Timothée Martin-Nadaud

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).

Step 05

ceviche

Courtesy of Chef Timothée Martin-Nadaud

For the ceviche

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

Step 06

plating

Courtesy of Chef Timothée Martin-Nadaud

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.

Step 07

plating

Courtesy of Chef Timothée Martin-Nadaud

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.

Step 08

Martin-Nadaud-final-dish

Courtesy of Chef Timothée Martin-Nadaud

The final dish. 

Chef Muhammad Afif Adnanta

Coconut Delicacy

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