Lemongrass Soup

Serving Asian is in! Therefore, our chef first goes to the Asian store to get the main ingredient for today’s dish: lemongrass. It has long, reed-like leaves and is mostly used fresh, but also dried. It is also used to make tea and to keep away pesky insects…

Preheat 4 soup plates at 80 °C in the oven. Peel and finely dice the shallots. Rinse lemongrass, cut diagonally into pieces and then lightly squeeze with a noodle walker.

Rinse coriander leaves, chop very finely. Rinse scallops, dry well, season very sparingly with salt and white pepper and set aside. Whip the cream until stiff. In a saucepan, cream 30 g butter, sauté shallot cubes until translucent and add chopped lemongrass, sauté for a minute, add fish stock to start, then add coconut milk. Mix in a ½ tsp curry paste, cook for 20 min at low temperature. Blend with a hand blender, strain, let it bubble up again. If desired, blend cornstarch with a small amount of coconut milk until smooth and stir into soup in small portions to thicken. Season with soy sauce, salt, pepper and curry paste if desired. Fry the scallops in the remaining butter in a hot frying pan for 30 seconds on each side until light brown. Blend the soup again until creamy, stir in the whipped cream, shape the mussels into the soup plates, fill up with soup, sprinkle with a little

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