Multicoloured Shellfish Salad With Three Pepper Sauces And Camembert
From hopscotch 13 years ago
- 1 Hour to make
- Serves 2
Chef's Note “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. Read more ” What is a Winkle (Periwinkle) A gastropod mollusk with a rough surface. Its color ranges from olive green to brownish gray or black. Winkles are found along rocky shores where there is an abundance of algae. Lesser numbers also frequent sandy and muddy bottoms. They range in size from 2.5 to 4 cm (1 to 1 1/2”). Their thick solid shell is ridged in a spiral and usually has 5 to 7 non-protruding turns. The winkle can close up its shell tightly by pulling in its foot and closing off the opening by means of a dark operculum, or closeable cover. Whelks are similar mollusks, though about five times larger than winkles. See less
Ingredients
- Ingredients for 1 large camembert shopping list
- - 2 kg (4 1/2 lb.) whelks* shopping list
- - 2 kg (4 1/2 lb.) clams shopping list
- - 3 kg (6 1/2 lb.) winkles* shopping list
- - 2 dozen shopping list
- - 1.5 kg (3 lb.) small squid or 2 kg (4 1/2 lb.) octopus shopping list
- - 8 liters (32 cups) court-bouillon shopping list
- - 4 small packets of peppercorns shopping list
- - 5 g (1 tsp.) Camargue sea salt shopping list
- - 900 ml (2 lb.) mixed salad greens (2 parts wild arugula, purslane, wild dandelion) shopping list
- - 3 bunches of herbs (chervil, tarragon, chives) shopping list
- - 150 ml (10 tbsp.) 20-30 year old balsamic vinegar shopping list
- - 200 ml (3/4 cup) extra-virgin cold pressed olive oil shopping list
- - 50 ml (3 tbsp.) sherry vinegar shopping list
- - salt and pepper shopping list
- - 1 kg (2 1/4 lb.) red peppers shopping list
- - 1 kg (2 1/4 lb.) green peppers shopping list
- - 1 kg (2 1/4 lb.) yellow peppers shopping list
- - 180 g (6 oz.) ripe camembert shopping list
- For the tuiles shopping list
- - 125 g (4 oz.) egg white shopping list
- - 2 whole eggs shopping list
- - 80 g (3 oz.) flour shopping list
- - 50 g (3 tbsp.) melted butter shopping list
- - 70 g (3 oz.) camembert, pressed through a sieve shopping list
- - 2 pinches of cumin shopping list
- * Notes: shopping list
- Buying shopping list
- Buy only live mollusks. Reject any that are already open: they are probably dead. If the shell if partly open, tap on it. If it closes, the mollusk is still showing signs of vitality. shopping list
- They should have a fresh briny ocean scent. Avoid any with an unpleasant or ammonia-like smell. The shell should contain a clear liquid, except mussels which contain little or none at all, though the meat inside should be moist. shopping list
- Never soak mollusks in fresh water; they’ll open up and die. shopping list
- Storing shopping list
- Place the live winkles in a container covered with a damp cloth. Do not immerse them in water or place them in an airtight container that would prevent them from breathing. Mollusks should be stored at a temperature between 0 and 4° C (32-40° F). In their shells they will keep for 3 days; shucked for 1 or 2 days. shopping list
- Preparing shopping list
- Wash the winkles at least twice in cold water before any other preparation. shopping list
How to make it
- 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.
- url:
- http://www.theworldwidegourmet.com/recipes/multicoloured-shellfish-salad-with-three-pepper-sauces-and-camembert/
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