Tartare of scallops, fleur de sel, and basil dressing with frozen VSOP Cognac.
Ingredients for 4 persons
12 large fresh scallops
1 bunch of basil
2 oz. caviar
50 g fennel
2 organic lemons
200 g mache (lamb’s lettuce)
1 tsp fleur de sel (preferably from ile de ré)
Fresh ground pepper
2 tbsp sugar
1 tbsp fine salt
12 cl frozen Cognac (put in freezer a day in advance)
2 dl extra virgin olive oil
Cut the scallops into 1/8-in slices. Remove the peel of the lemons
and cook it in boiling water for 5 minutes.
Let it cool and cook again 3 times to remove the bitter taste.
Then cook over low heat for 1 hour with the sugar, the salt and
1 glass of water. Drain and let it cool.
Braise the fennel with a tbsp of olive oil in a tightly covered pan
until it falls apart. (About 10 minutes.) Let it cool. For the basil
dressing: in a blender, mix together the basil, the juice of both
lemons, the olive oil, salt and pepper 5 minutes.
Preparation of the plates: Spread the fennel at the bottom of the plates on a bed of mache.
Pile the scallops on top, pour the basil dressing and cover with pieces of candied lemon peel.
Finish with a dollop of caviar.
Add fleur-de-sel, ground pepper and bits of chervil.
Serve frozen Cognac in narrow glasses as an accompaniment.
4th December – Gastronomy and Cognac
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