For 4 people
4 slices of duck foie gras
4 potatoes
1 T candied shallots
1 g saffron pistils
1 dash olive oil
1 knob of butter
12 Bouchot mussels
Onions, small amount
White wine, small amount
12 cockles
12 clams
12 razor shells
Candied ginger
Candied lemon zest
Desalted dulse (seaweed)
1 l fish soup
2 T rouille sauce
4 slices melba country bread
25 cm translucent cooking paper (Carta Fata) and 1 clip
Fry the duck foie gras.
Mash the ratte potatoes, then add the candied shallots, the saffron pistil, a dash of olive oil and a knob of butter.
Cook the mussels with the onions and white wine. Remove shells. Do the same thing for the cockles and clams; not for the razors which will be cooked directly in the Carta Fata foil.
Take the sheet of Carta Fata, and put on it: razors, mussels, cockles, clams, ginger, lemon, dulse and finally the fish soup. Close up.
Leave to swell up on a plancha at 200°C maximum.
In a soup bowl, arrange the saffron mashed potato, a dash of rouille, along with the melba bread and duck foie gras. Open up in front of guests, and serve.
