Scallops with brisket, celeriac, pickled carrot and quail egg from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 40) by Aoife Carrigy

  • lemons
  • celeriac
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    The book's "Celeriac purée" called for in this recipe can be made in advance. Can substitute red amaranth for carrot cress, and beef stock for chicken stock. Can use the braised beef brisket on page 82, and the pickled carrots on page 204.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Celeriac purée" called for in this recipe can be made in advance. Can substitute red amaranth for carrot cress, and beef stock for chicken stock. Can use the braised beef brisket on page 82, and the pickled carrots on page 204.

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