260-280g veal fillet
5 Spring Bay scallops
4 large brocollini spears
50g unsalted butter
20ml pastis (pernod)
1 tablespoon dill, chopped
salt and pepper, to taste
350g mashed potato (dry)
1 cup flour
3 tablespoons unsalted butter, softened
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Starting with the blinis, mix the potato, flour and butter together.
Separate the eggs. Place the yolks in the potato mixture.
Whisk the whites until stiff peaks form and stir gently through mixture.
Heat a frying pan until hot and melt some more butter. Spoon enough mixture to make a pancake about the size of a tea saucer. When bubbles form, flip and cook until golden. When cooked, keep blinis in the fridge until serving time.
Sear the veal in a hot pan until outside is cooked, then place in a 220°C oven until cooked to your liking (medium rare is best). Always alow the meat to rest before cutting and serving.
In the same hot pan, sear the scallops and brocollini in hot butter until golden.
In another pan, heat the unsalted butter and dill until melted, seasoning to taste with salt and pepper. Then add the pastis and, if you have gas, flame to cook off the alcohol. If not, just heat until bubbling gently.
Cut the blinis with a large circular pastry cutter and re-heat in the oven until warm.
To assemble, lay a blini on the plate, top with brocollini, another blini, then the scallops and finally the veal. Drizzle the sauce over the top.