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To make the stock: gently sweat the aromatic garnish, add the sole bones and bards of scallops, deglaze with white wine, cover with water, simmer for 20 minutes. Strain without pressing, reduce by 3/4 and bind with the coral.
Boil the squash, remove the pulp and fry with the Colonnata bacon cut into thin matchsticks. Cook the white parts of the scallops in butter knob, set aside.
Drizzle with the coral sauce, use a pastry cutter to shape the spaghetti in the centre of the plate, arrange the scallop on top and the coral sauce around it.
Make the Viennese crust: Soften the butter, combine with the cornbread and mixed mimolette. Roast the whole potimarron in foil for 30 min. at 180°C. Mix with the kalamansi puree, add the butter and cream. Season according to taste. Portion the crust.
Arrange over the chicken, brown under the grill. Draw a comma with the puree starting from the chicken, the tip towards the scallop.
Bake for 8 min. at 180°C, place on baking parchment.
Cut into rectangles, spike into the centre of the haddock fillet.
Slice the kumquat very finely, soak in the syrup. Drain and dry in the oven at 80°C and arrange on the Viennese crust.
Heat the coulis and add the agar-agar, bring to the boil. Shape into a small dome with a pipette, keep refrigerated +3° C. Arrange in a line from largest to smallest starting from chicken. At the last minute, arrange the marigold flowers over the scallop.
Poached fillet of haddock, saffron emulsion
Scallops, spaghetti squash with Colonnata bacon & coral sauce
Chicken in a mimolette crust, potimarron & kalamansi puree
Scallops, spaghetti squash with Colonnata bacon & coral sauce
Chicken in a mimolette crust, potimarron & kalamansi puree
Poached fillet of haddock, saffron emulsion
- Les vergers Boiron Ginger Speciality - 50 g
- Fillet of haddock - 200 g
- Almond milk - 500 cl
- Saffron - 1 g
- Soya lecithin - 3 g
Scallops, spaghetti squash with Colonnata bacon & coral sauce
- Les vergers Boiron 100% Bergamot puree - 30 g
- Scallops - 4
- Sole bones - 100 g
- Butter - 60 g
- Leek whites - 50 g
- Onion - 50 g
- Mushrooms - 50 g
- Thyme
- Fleur de sel
- Mignonette
- White wine - 100 cl
- Spaghetti squash - 500 g
- Colonnata bacon - 50 g
To make the stock: gently sweat the aromatic garnish, add the sole bones and bards of scallops, deglaze with white wine, cover with water, simmer for 20 minutes. Strain without pressing, reduce by 3/4 and bind with the coral.
Boil the squash, remove the pulp and fry with the Colonnata bacon cut into thin matchsticks. Cook the white parts of the scallops in butter knob, set aside.
Drizzle with the coral sauce, use a pastry cutter to shape the spaghetti in the centre of the plate, arrange the scallop on top and the coral sauce around it.
Chicken in a mimolette crust, potimarron & kalamansi puree
- Les vergers Boiron 100% Kalamansi puree - 50 g
- Ain farmhouse chicken breasts (2 pieces) - 400 g
- Yellow wine - 40 cl
- Cornbread - 30 g
- Butter - 30 g
- Mature mimolette - 30 g
- Potimarron - 600 g
- Cream - 20 cl
- Butter - 20 cl
Make the Viennese crust: Soften the butter, combine with the cornbread and mixed mimolette. Roast the whole potimarron in foil for 30 min. at 180°C. Mix with the kalamansi puree, add the butter and cream. Season according to taste. Portion the crust.
Arrange over the chicken, brown under the grill. Draw a comma with the puree starting from the chicken, the tip towards the scallop.
Presentation
- Les vergers Boiron 100% Passion Fruit puree - 60 g
- Les vergers Boiron Mango & Passion fruit coulis - 100 g
- Wafer:
- Butter - 40 g
- Flour - 40 g
- Sugar - 125 g
- Kumquat chips:
- Kumquat - 30 g
- Water - 500 g
- Sugar - 25 cl
- Mango / passion jelly:
- Agar-agar - 0,5 g
- Marigold flowers - 4
Bake for 8 min. at 180°C, place on baking parchment.
Cut into rectangles, spike into the centre of the haddock fillet.
Slice the kumquat very finely, soak in the syrup. Drain and dry in the oven at 80°C and arrange on the Viennese crust.
Heat the coulis and add the agar-agar, bring to the boil. Shape into a small dome with a pipette, keep refrigerated +3° C. Arrange in a line from largest to smallest starting from chicken. At the last minute, arrange the marigold flowers over the scallop.