Before you say anything: of course I know my ceviche from my carpaccio. But this is a copy-cat recipe and it seems like ceviche is the latest food fad in New York, whereas carpaccio seems almost old-fashioned. In fact, carpaccio being primarily used for meat, this would be an adopted and somewhat misplaced term as well. And who am I to argue with one of NY City's hottest up-and-coming chefs? Who am I talking about?
Daniel Angerer is the latest Austrian pioneer to lauch himself onto the land of endless possibilities - like Wolfgang Puck (owner of many restaurants incl Spago and catering for the Oscar ceremonies for years now) before them, Austrian chefs are charming their way into the culinary scene on an international scale and are being very successful at it. Is Central European cuisine with its goulash and strudels and some more obscure delicacies the latest food trend to hit the States? It may well be so, judging by the success of restaurants/bistros like Blaue Gans, Wallse and Cafe Sabarski dreamt up by Kurt Gutenbrunner and now a new venture opened in October of 2006, Klee Brasserie brought to you by Daniel Angerer.
The latest edition of Wienerin Kocht, (formerly "Wienerin Kochen Spezial") an Austrian food magazine of somewhat erratic quality and attraction, focuses on Austrian talent that has left to join the culinary scene of foreign shores, exploring new foods and letting their own repertoire gathered in sometimes the most high-ranking restaurants across the world be inspired by local ingredients and techniques. I rather like the recipes in this issue and have earmarked (bad habit, I know, but it beats tearing out pages!) a lot of them to re-create or build on when I have a spare minute.
Last weekend, a bank holiday, no less, we had no plans apart from me finally spending some precious time in the kitchen. This is how we started off the culinary journey: a scallop carpaccio (called ceviche in the original recipe) topped with strawberries and the thinnest slivers of green chilli, with a dressing of olive oil, rice vinegar and honey... now, there's nothing Austrian about that whatsoever, not even if I reach out very far, but it sure was delicious. The plumpest, juiciest scallops paired with strawberries (new season just begun around here, with the warm weather we've been experiencing), the chillies adding a nice bite. Very interesting indeed and it worked a treat. I'm hooked and off to explore more of his recipes - just wish I could travel to New York now, to experience first-hand what contributions my fellow Austrians make to the restaurant scene. If you are fortunate enough to live there or are planning a trip, do try them out and let me know what you thought!
Other scallop recipes on thepassionatecook:
Scallop carpaccio with mango salad (May 2004)
Scallop carpaccio a la Joel Robuchon (January 2006)
Scallops on vitelotte purée (December 2004)
Jerusalem artichoke risotte with seared scallops (January 2006)
Pan-fried scallops on jerusalem artichoke puree with crispy bacon (March 2007)
Scallop ceviche with strawberries & green chilli*
4 big, juicy scallops (roe removed)
2 big juicy strawberries (greens removed)
2 tbsp rice vinegar
2 tbsp finest olive oil
½ tsp runny honey
¼ green chilli, cut into very thin strips
Cut scallops into very thin slices. This is best done standing them on their sides, then cutting down vertically, always holding them firmly around their body with all your fingers, so they don't move. You want relatively even slices, about 3 mm thin. Do the same with the strawberries (a much easier job!), then arrange on plates, scallops on the bottom, strawberries on top.
Place some of the chilli on top, as much as you can take heat-wise, then combine the oil, honey and vinegar and drizzle over the plate.
Serve with a glass of champagne or a crisp, dry white wine.
* Based on Daniel Angerer's recipe in Wienerin Kocht, April 07