Scallops with celeriac puree and pike caviar.

Ingredients

Scallop drizzle with vegetable oil and fry quickly at high temperatures ( 500 * C). Add salt , pepper .Celeriac puree . Celery cut into cubes, boil in salted water. Strain, add the cream , crushed blender . Bring to taste, rub through a sieve into a trap . Trap can be held in the workpiece. When you leave in order to warm up a pot of water .Bread coal. Mix the mass of the consistency of thick cream with eggs, sugar , cuttlefish ink , flour and salt. Deposited into punctured on all sides of a paper cup weight siphon. Cook in microwave 30 - 40sec . Allow to cool . Dry. Should get a black , crispy, porous mass .Foam basil . In the green leaves of basil to add lecithin , a little fish stock . Beat blender until foaming .Carrot chips . Carrot thread soaked in sugar syrup . Wind up the form. Dry.Creamy sauce . Cream 33% evaporated to desired consistency . Bring to taste, add fresh beet .Chips of celery. Celery cut on the slicer , cut rings, blanch in salted water. Breaded in flour . Fry in deep fat .Decorate the dish of golden powder , herbs and flowers .