Elle & Vire Recipes
for
10 people
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To make this dish

Ingredient list
Langoustines and squid
10 pieces small squid
10 pieces 20/30-size langoustines
20 g butter
10 g oil
salt, freshly ground pepper
Cockles and clams
200 g cockles
300 g clams
2 gousses garlic
Mussels
300 g mussels
50 g leek (green part only)
10 g Elle & Vire gourmet butter 82% FAT
200 g white wine
1 gousse garlic
Shellfish cream
400 g shellfish jus produced when cooking the shellfish
500 g Excellence Whipping Cream 35,1% FAT
Siphon sauce
400 g shellfish jus produced when cooking the shellfish
500 g Excellence Whipping Cream 35,1% FAT
10 extra fresh egg whites
Assembly
10 extra fresh egg yolks
10 leaves green Oxalis
10 leaves purple Oxalis
10 leaves baby mustard
20 leaves purslane
20 leaves watercress
20 leaves lemon cress
10 leaves red basil
50 g golden croutons
fleur de sel
ground black pepper
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Langoustines and squid

    Clean the squid and peel the langoustines. Sauté the langoustines in a pan with foamy butter. Season. Sauté the squid in a pan with some oil. Season.

  2. 2

    Cockles and clams

    Clean the cockles and clams. Open the cockles in a saucepan with a crushed garlic clove. Remove, sort and clean, and strain the jus. Refrigerate. Repeat the process with the clams.

  3. 3

    Mussels

    Clean the mussels. Sweat the thinly sliced leek greens in a pan with butter, then add the white wine and crushed garlic clove, and reduce by half. Add the mussels and open them. Remove, sort and clean, and strain the jus. Refrigerate.

  4. 4

    Shellfish cream

    Reduce the shellfish jus by one-third and add the cream. Reduce until you have a good coating consistency. This cream will represent the egg white.

  5. 5

    Siphon sauce

    Reduce the shellfish jus by one-third and add the cream. Reduce until you have a good coating consistency. When the sauce has reached 70°C (158°F), mix it while simultaneously adding some of the egg whites to bind it. Pour into a siphon and insert 2 to 3 cartridges of gas. Keep warm.

  6. 6

    Assembly

    Pour the shellfish cream onto the base of the plate. Place the egg yolk in the centre of the cream. Arrange all the shellfish and crustaceans. Lightly season the yolk with salt and add pepper. Add the various decorative garnishes (herbs and croutons). Right before serving, use the siphon to add touches of the foamy sauce.


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Chef's
Tips

Sébastien Faré reveals his French Touch

The art of sublime simplicity: with the shellfish foam creating a trompe-l’oeil effect, fried egg becomes a gourmet meal!

Did you know ?

When egg whites and yolks are cooked separately, Bernard Loiseau’s technique is often mentioned, as he is known for revealing the nobility of a simple fried egg a few years ago.

Signature de Sébastien Faré
Competition From July 2nd to August 31st 2018 French-touch Enter now
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