Rolls Of Scallops And Ribs

Preparation:

Preparation: Prepare the lobster butter and white wine sauce as indicated in the corresponding recipes. Carefully wash the ribs and blanch them in a pot with boiling salted water for 5 seconds. Let them cool under running water, put them to drip on a clean cloth, then put them in the refrigerator. Open the scallops, extract the fruits, remove the gray border from each of them and separate the pulp from the coral. Blend the egg with the salt, cayenne pepper, coral and fish fillet. Sieve the mixture obtained, collect it in a bowl placed in a container filled with ice and stir in the cream. Remove the large central vein from the leaves of the ribs, cover the crack with half a leaf, then spread the prepared filling on top, leaving a free edge about 1 cm wide. Place a shellfish near the base of each leaf, then roll them up, closing the filling inside. Pour the broth into the bottom of a saucepan fitted with the steam cooking basket. Put an onion cut into rings and the juniper berries into the broth; if you wish, you can perfume the broth by adding tarragon or dill. Place the rolls in the basket and steam for 5-6 minutes. Bring the white wine sauce to the boil in a saucepan, season with a pinch of salt and a pinch of chilli pepper and stir in the lobster butter. Put two rolls with a little sauce on each diner's plate and serve.