- Finely chop radishes on mandolin and place on ice water
- Making broth crustaceans :
- Sauté onion, carrot and leek
- Add shrimp, lobster or langoustine shells and sauté well
- Add tablespoon of tomato paste
- Deglaze with white wine and vermouth
- Reduce to 1/2
- Add bay leaf, tarragon stem, parsley stems, pepper bulbs and coriander seeds
- Moisten with water and boil down, 20 minutes
- Seven
- Make cauliflower florets, steam briefly and burn off with a bunsen burner
- Other of the cauliflower set up in milk and cook until tender
- Turn out in the thermomix and season with salt and pepper, beurre noisette and a little freshly grated nutmeg
- Remove scallops from shell and remove corail
- Pat dry and fry briefly along both sides
- This one should still be glassy inside
- Moving on to dress
Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust
