Smoked venison ballotine, langoustine consommé and Supreme Ossetra caviar
Serves 10
Carpaccio of scallops from the Baie de Seine, goose barnacle dressing and Rova Caviar Shipova
Ingredients (serves 8)
- 16 large, top-quality scallops
- 120 g of cockle juice
- 100 g of goose barnacle juice
- 20 g of lime juice
- 100 g of centrifuged samphire juice
- 85 g of sea urchin tongues
- 20 g of citrus oil
- 40 g of green fruity olive oil
- 100 g of Rova Caviar Shipova
- 200 g of cockles
- 100 g of winkles
- 50 g of shallots
- Pickled parsley stalks
- 50 g of samphire
- Finger lime
- Rock samphire
Preparation and finishing steps
- Slice the scallops 4 mm thick on a meat slicer.
- Salt for 10 minutes, then dry and smoke half of the carpaccio over pine needles.
- Add a layer of the shellfish condiment, then cover with a second slice of tuna. Keep refrigerated.
- Reduce the shellfish juice. Infuse with lemongrass and ginger.
- Pass the sea urchin tongues through a sieve to reduce them to a fine purée. Add the samphire juice, the reduced shellfish juice and the lime juice, then build it with the citrus oil and the olive oil like a vinaigrette.
- Add lime zest and keep refrigerated.
- At service, pour into a sauce boat with 12 g of Rova Caviar Shipova, the shellfish, the herbs and the other condiments.
