Contents
Starter: Petals of Saint-Jacques and mango with Espelette pepper
Preparation: 15 minutes.
12 large scallops (frozen and thawed or cleaned by the fishmonger and without coral)
1 large, ripe but firm mango of good quality
1 lemon host
3 tbsp. tablespoon walnut oil
Espelette pepper powder
Fleur de sel
Rinse and dry the scallops thoroughly in a clean tea towel before cutting them into three thick slices. Place two chopped scallops on each plate. Then peel and slice the mango into carpaccio, cutting parallel to the stone. Share the sliced mango in equal parts that you place nicely on the plates, add a few grains of fleur de sel and a few pinches of Espelette pepper. Squeeze the lime, mix the juice with the walnut oil and pour a thin stream of this seasoning on the plates. Serve chilled.
Main course: Pan-fried foie gras escalopes with fig gratin
Preparation: 10 minutes.
Cooking: around 30 minutes.
800 g of raw denervated duck liver
24 beautiful purple figs (i.e. 4 per person)
25 cl of balsamic vinegar
25 g cane sugar
orange
40 g half-salted butter
Fleur de sel
Madagascar pepper (optional)
Pour the vinegar into a saucepan, add the sugar, orange juice and a little Madagascar pepper grated using a nutmeg grater. Bring to low heat and reduce by half, the consistency of the sauce should be syrupy. Then keep warm. Preheat the oven to 200 ° C (th.7). Wash the figs, cut off the end of their tails but do not peel them. Open each fig in half and arrange these halves in a gratin dish, open side up. On each fig, place a small slice of semi-salted butter, bake for 10 minutes, then put under the grill and let lightly brown for about 5 minutes.
Cut the liver into 12 cutlets, season them with a little fleur de sel and finely grated Madagascar pepper (nutmeg grater). In a very hot non-stick pan, put the cutlets on high heat and without fat, leave 1 to 2 minutes on each side, the time to brown. Place on absorbent paper before serving on hot plates with a little fig gratin and a drizzle of sauce. Serve immediately.
Dessert: Dried fruit verrines with sheep yogurt in vanilla olive oil
Preparation: 10 minutes.
Cooking: around 3 minutes.
900 g of chilled sheep’s milk yogurt
6 soft dried figs
6 soft dried apricots (no coloring)
6 large, very soft Agen prunes
2 tbsp. Malaga grapes
6 tbsp. maple syrup
6 tbsp. tablespoons of vanilla olive oil
2 tbsp. orange blossom water
6 tbsp. tbsp slivered almonds
Cut the apricots, pitted prunes and figs without their little tails into small pieces. Mix with the raisins and orange blossom water. Divide this preparation among the verrines. Dry toast the slivered almonds in a non-stick skillet; when they color slightly, remove them from the heat. Mix the sheep yogurt with the vanilla olive oil for 5 minutes and add this emulsion to the dried fruits. Finish by coating with the maple syrup and sprinkle with toasted almonds. Serve immediately.