Cognac - Cookery recipe

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Cognac - Cookery recipe Cognac fr

 

Marinated scallops with Ile-de-Ré salt, pistou sauce and chilled V.S.O.P. Cognac.

Ingredients (serves 4):

  • 12 fresh scallops
  • 1 bunch of basil
  • 50g caviar
  • 400g fennel
  • 2 unwaxed yellow lemons
  • 200g lambs' lettuce
  • 1 teaspoon Ile de Ré best quality unrefined salt
  • Ground pepper
  • 2 tablespoons caster sugar
  • 1 tablespoon table salt
  • 12cl Cognac (placed in the fridge 24hr before using)
  • 2dl olive oil

Preparation:

  • Cut the scallops into 2mm pieces.
  • Peel the lemons with a vegetable peeler, then cook the lemon peel in boiling water for 5min.
  • Leave to cool then repeat 3 times (this will remove the bitterness from the peel).
  • Cook the lemon peel with the caster sugar, table salt and 1 glass of water over a low heat for 1 hour.  Drain and leave to cool.
  • Braise the fennel in a little olive oil in a covered pan for around 10 minutes until it forms a compote.   Leave to cool.
  • To make the pistou sauce:
  • Mix the basil, juice of 2 lemons, and olive oil together in a bowl. Season with salt and pepper and stir for 5 minutes.
  • Place the lambs' lettuce on the bottom of 4 plates in a corolla shape, then spread the fennel on top. Place the scallops on top of the fennel, coat with the pistou sauce, strips of candied lemon peel and caviar.
  • Season with the ground pepper and Ile de Ré salt, then sprinkle with sprigs of chervil.
  • Recipe by Thierry Verrat - La Ribaudière restaurant, Bourg-Charente.

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