Scallops, Ostrich and White Chocolate

White wine sauce

Finely chop the shallot and sauté it in butter together with the stock cube or fish stock. Add the wine and cream, then let it simmer and reduce by half, or until it has the right consistency.

Scallops

Try to find fresh scallops; if you can’t, most well-stocked shops carry frozen ones. If you use frozen, let them thaw gently in the fridge for a few hours. Pat them dry with a little kitchen paper before cooking, as they release some liquid while thawing. Sear quickly in a hot cast-iron pan with a little oil. The scallops should be golden brown on the surface, but don’t cook them too long or they turn tough and dull. They should still feel soft, like a piece of raw meat, when you press them. Season lightly with salt after cooking.

Make the sauce first, then pour it like a mirror onto a warmed plate and place the freshly seared scallops on top. Garnish with a chive stem or another fresh herb.

Red wine sauce Finely chop the shallot and fry it in the butter for a few minutes until lightly coloured. Add the rest of the ingredients except the salt, give the pepper mill a turn, and simmer over low heat with a lid on for about 15 minutes. Strain through a fine sieve, bring back to the boil without the lid and reduce by about half. Season with extra salt if needed. It makes a rich, full-flavoured sauce, so you don’t need much per person.

Potato gratin Slice the potatoes and onions and layer them in an ovenproof dish, or several individual dishes, seasoning each layer with salt and pepper. Pour over the cream until it is just visible below the top layer of potatoes. Bake at 175°C (350°F) for about 60 minutes.

Ostrich fillets Fry the ostrich fillets in a knob of butter with a little salt and black pepper, about 2–3 minutes per side. We recommend a core temperature of 58–62°C (136–144°F); the meat is then pink but not bloody.

Chocolate mousse

Melt the chocolate in a bowl over a pan of hot water. When it has melted completely, take it off the heat and stir in the egg yolk; it will turn into a firm paste. Let the chocolate cool slightly, then stir in the quark. Whip the cream fairly stiffly and gently fold it into the mixture. Spoon straight into bowls or glasses and chill for about 2–3 hours before serving. Another serving tip is to put the mixture straight into a piping bag and chill it; the mousse can then be piped neatly onto the plate.

Raspberry sauce

Bring the raspberries to the boil with about 100 ml (scant ½ cup) of water and simmer for about 30 minutes, adding more water if it starts to dry out. Strain off the pulp so only the liquid remains. Add the sugar and keep simmering over low heat until it thickens. It should make about 100 ml (scant ½ cup) of sauce.

Crush the gingerbread biscuits and serve with the mousse and raspberry sauce.