A recipe from Geir SKEIE - Bocuse d'Or 2009
Catégorie : Fish
Niveau : Medium
Temps de préparation : 90 minutes
Ingredients for 4 servings
First make the prawn stock: cut the vegetables into small pieces. Heat a large pan, pour in the oil and add the fennel and coriander seeds. Add the prawn shells and crush thoroughly. After a minute, add the vegetables. Add water to just cover. Bring to the boil and simmer very gently for twenty minutes. Filter the stock. Bring 200 ml of the prawn stock to the boil, add the cream and simmer gently for ten minutes. Season with the zest and juice of the lemon. Season with salt and pepper. Just before serving, make a foam using a hand held blender.
Sweat the shallot in the butter until it becomes transparent. Add the chicken stock and the frozen peas. The chicken stock can be replaced with water.
Cover and boil for three minutes. Drain and blend with the butter to obtain a fine purée. Season with salt and pepper. Blanch the fresh peas for two minutes and refresh them in iced water. Press the peas and discard the skins. Heat in a little butter just before serving and season with salt and pepper.
Use a mandolin to cut the sweet potato into thin slices. Cook them in lightly salted water until they are very soft then lay them flat on a little oil. Heat them under the grill just before serving.
Remove the prawn carcasses and smoke them for five minutes in a smoker. Heat gently with the peas just before serving.
Heat a little olive oil in a very hot pan and sear the larger sides of the scallops. Remove from the pan when they are well-browned on one side. Avoid cooking them for too long (maximum two to three minutes) or they will become tough. Add the butter to the pan, allow it to melt, season with salt and pepper, and pour over the scallops.
Assemble as in the photo.