Multicoloured Shellfish Salad with Three Pepper Sauces and CamembertTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:86.4 kcal
Proteins:4 g
Fats:5.4 g
Carbohydrate:5.8 g
Fibers:1 g
Sugar:1.7 g
Cholesterol:22 mg
Sodium:103.6 mg
Calcium:30.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2000
g
whelks
3000
g
winkles
24
oysters
1500
g
small squid
8000
ml
court bouillon
4
small packets of peppercorns
5
g
camargue sea salt
900
ml
mixed salad greens
3
bunches of herbs (chervil, tarragon, chives)
150
ml
year old balsamic vinegar
200
ml
extra virgin cold pressed olive oil
50
ml
sherry vinegar
salt and pepper
1000
g
red peppers
1000
g
green peppers
1000
g
yellow peppers
180
g
ripe camembert
*For the tuiles
125
g
egg white
2
whole eggs
80
g
flour
50
g
melted butter
70
g
camembert, pressed through a sieve
METHOD
Preparing the shellfish
- cook the three shellfish separately in three-quarters of the court-bouillon; shell them and set the meat aside in a little strained court-bouillon;
- cook the squid in the remaining court-bouillon in a covered pot with a cork (to keep it tender); slice;
- just before serving, season the shellfish and squid with some of the cooking liquid and the balsamic vinegar;
- open the oysters and poach them in their liquid
Making the sauces
- wash and slice the peppers; cook them separately in boiling water, then refresh in ice water to preserve their colour; purée each pepper until smooth, adding 60 g (2 oz.) camembert to each colour; put each purée through a fine strainer to obtain the three different coloured sauces;
- season with salt, pepper and lemon juice; keep warm over hot water;
- wash and pick over the salad greens; prepare the vinaigrette with the olive oil and sherry vinegar.
Making the tuiles
- sift the flour; add the eggs, egg whites and melted butter; season with salt and pepper;
- add the camembert paste, mix in a blender until smooth, then spread the batter on non-stick baking sheets to create 10 tuiles approximately 25 x 8 cm (10 x 3”).
- Bake in a 180° C (350° F) oven, watching them carefully; halfway through, place a rack on the tuiles so that they don’t warp.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
“Camembert is the most Gallic of cheeses... This recipe brings together on one plate color, crunch, refinement and a touch of the Mediterranean, all balanced by the creamy camembert. This dish is best served warm as a first course.”
