• andel´s by Vienna House Cracow - Dish of the month - June 2015
  • andel´s by Vienna House Cracow - Dish of the month - June 2015
  • andel´s by Vienna House Cracow - Dish of the month - June 2015
  • andel´s by Vienna House Cracow - Dish of the month - June 2015
Poland Food & DrinksShow all

Dish of the month: Strawberry Madness!

How many of you out there like strawberries? A fair share of hands going up. Smoothies, flavoured yogurts, panna cottas, ice creams and cakes… Not this time!

Michał Zgud, freshly baked chef de cuisine at the andel’s by Vienna House Cracow proves that sweet berries are not just for desserts. Surprised? See for yourself!

This colourful dish features an interplay of sweet and sharp flavours – like tasty strawberries, aged balsamic vinegar, tangy lemon and aromatic basil – with a scallop tartare adding a mild taste of the sea.

andel´s by Vienna House Cracow - Dish of the month - June 2015
Scallops & Strawberry
Strawberry Madness

Ingredients (serves 4)

andel´s by Vienna House Cracow - Dish of the month - June 2015
Strawberry Madness!


  • 6 scallops
  • cayenne pepper
  • salt
  • lime juice
  • vegetable oil

Strawberry jus

  • 2kg of strawberries, hulled and finely sliced

Macerated strawberries

  • 350g of strawberries
  • 0.3g of black pepper
  • 1g of lemon zest
  • 5g of lemon juice
  • 1g of salt
  • 5g of sugar

Strawberry and balsamic consommé

  • 5g of lemon juice
  • 1g of salt
  • freshly ground black pepper
  • balsamic vinegar to taste


  • 40g of white balsamic vinegar
  • 1g of freshly ground black pepper
  • 1g of salt 5g of lemon juice
  • 0.4g of xanthan gum
  • 2g of lemon zest
  • 3g of basil stalks, crushed
  • 0.4g of Hy-foamer

Strawberry toasted crumb

  • 15g of Panko breadcrumbs, toasted until golden
  • 10g of pine nuts
  • 1g of salt freshly ground black pepper
  • 3g of strawberries, lightly crushed
  • 2g of lemon zest
  • 5g of rapeseed oil 1g of micro basil, finely chopped

To garnish

  •  sakura mix (micro herbs)

1. To start the dish, make the strawberry juice – this will form the basis of the consommé and the mousse. Place the finely sliced strawberries in a heatproof bowl and cover tightly with cling film. Set the bowl over a pan of water (without the base of the bowl touching the water) and simmer for 2 hours, topping up the water in the pan if necessary.

2. Line a sieve with muslin and set over a measuring jug or bowl. Tip the strawberries into the muslin and allow all of the liquid to drip through, leaving you with a clear strawberry jus. Set aside in the fridge until ready to use.

3. To macerate the strawberries, chop the strawberries into oblique portions, place in a bowl and mix in the remaining ingredients. Leave in the fridge for at least 1 hour.

4. For the strawberry and balsamic consommé, mix 200g of the strawberry jus with the remaining ingredients and leave in the fridge to chill until required.

5. For the mousse, warm 200g of the strawberry jus to 60°C, then remove from the heat, add the basil and lemon zest and allow to infuse for 10 minutes. Pass the mixture through a chinois into a suitable container and add the remaining ingredients.

6. Blitz with a hand blender until everything is incorporated and thickened, then pass through a chinois and transfer to an espuma gun.

7. Preheat the oven to 180°C/gas mark 4.

8. To make the crumb, spread the pine nuts out onto a baking tray and roast in the oven for 4 – 5 minutes. Once golden, allow to cool then add to a bowl with the remaining ingredients. Mix to combine and set aside.

9. To finish the dish, cook the scallops. Cook 4 of the scallops in a very hot pan with a little vegetable oil until golden, this should take around 1 minute on each side. Set aside to rest in a warm place.

10. Cut the remaining 2 scallops into a 0.5cm – 1cm dice and place in a bowl. Season to taste with a pinch of cayenne pepper, salt and a small squeeze of lime juice.

11. To plate, add a small ladleful of the consommé onto deep plates. Add the seared scallops, some macerated strawberries and the scallop tartare. Top the scallops with the crumb, a few small squeezes of the espuma mix and garnish with micro basil leaves.

Buying scallops: what you should consider

The best way to cook meaty scallops is to sear them quickly in a hot pan so that the outsides get a lovely crisp, brown crust and the insides remain tender and creamy.

Rinse scallops and pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won’t brown properly.

Buy the best product you can afford. Ask for “dry” scallops at the market. Dry scallops are not soaked in STPP (sodium tripolyphosphate). STPP, a chemical, acts as a preservative and adds moisture, and can be found in seafood products. And yes, it’s perfectly legal. Read the label on frozen products and again, ask for “dry” scallops at the fresh seafood counter.

Note that scallops have an adductor muscle (sometimes called a “foot”) on the side. It’s a tough little tab of meat that you should pull off before cooking because it can be kind of chewy.


andel´s by Vienna House Cracow - Dish of the month - June 2015
Kitchen chef Michał Zgud “after work”

A young and ambitious girl, whose motto is “nothing is impossible”. In her free time, she values both meetings with her friends, as well as reading a book in the privacy of her home. Her passion is theatre, with which she has been connected for many years not only as a spectator, but as an actress, as well. Justyna has been cooperating with the Gry i Ludzie theatre in Katowice for over 10 years.

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