Crispy Millet Medallions with Roasted Pepper Cream, Quick Pickled Cucumber, and Chive Oil

Instructions

1. 1

   1. Place the millet in a saucepan with 480 ml (2 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, lower the heat, cover, and cook for 18 minutes until the liquid is absorbed and the millet is tender.

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   2. Spread the cooked millet onto a tray or wide plate and let it cool for 10 minutes so the steam escapes and it becomes easier to handle.

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   3. Meanwhile, make the quick pickle: toss the cucumber with the white wine vinegar, 15 ml (1 tbsp) lemon juice, the sugar, and 1 g (about 1/8 tsp) salt. Let sit for 15 minutes, stirring once halfway through.

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   4. For the cream, place the roasted red pepper, cream cheese, Greek yogurt, half of the garlic, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, and black pepper in a processor or blender cup. Blend until smooth. Adjust with a pinch of salt if needed and set aside.

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   5. For the chive oil, blend or mash the chives with 30 ml (2 tbsp) olive oil and the remaining garlic until green and fragrant. Set aside.

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   6. Transfer the warm millet to a bowl and mix with the cornstarch, breadcrumbs, 15 ml (1 tbsp) olive oil, sweet paprika, and the remaining 2 g (about 3/8 tsp) salt. Stir well and press the mixture slightly with a spoon so it releases starch and holds together better.

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   7. Shape 18 small, compact medallions with lightly moistened hands. If preferred, use a small ring mold for an even shape.

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   8. Preheat the oven to 220°C (425°F). Place the medallions on a parchment-lined tray, brush or drizzle them with the remaining 15 ml (1 tbsp) olive oil, and bake for 14 to 16 minutes, flipping halfway through, until golden and crisp around the edges.

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   9. Remove the medallions from the oven and let them rest for 3 minutes. Lightly drain the pickled cucumber so the topping does not become watery.

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    10. To assemble, place a teaspoon of roasted pepper cream on each medallion, top with a ribbon or small portion of pickled cucumber, and finish with a few drops of chive oil. Serve immediately.