Ingredients
- 500 g of Paimpol cooked cocos
- 300 g of cuttlefish
- 1 onion
- 1 shallot
- 1/2 carrot
- 1/2 branch of celery
- 1 bouquet of thyme
- 1 bay leaf
- 1.5 cl smoked oil
- 4 fine slices of smoked bacon
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oil
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salt, mill pepper
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The vinaigrette
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2 lemons juice
- 12 cl of olive oil
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salt, mill pepper
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the decoration
- 2 nasturtium flowers
- 8 borage flowers
- 1 branch of fennel
Preparation
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Put the coconuts, the onion, the shallot, the carrot, the celery, the thyme and bay in a large saucepan filled with 1 liter of water, and cook over low heat for about 15 minutes. Salt and get out of the heat.
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Drain and remove the aromatic garnish, reserve the cooking juices and keep it cool.
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Mix 12 cl of cooking juices with 200 g of cooked coconuts and go to Chinese. Season with smoked oil, salt and pepper. Book the soup.
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Cook the bacon placed on a silpat baking canvas on an oven baking sheet for 18 minutes.
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Leave to cool and mix with a robot.
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Remove the skin from the cuttlefish and cut it into thin strips. Brown in an oiled pan.
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Prepare the vinaigrette. Mix the lemon juice, salt and pepper. Gradually add the oil to mount the vinaigrette.
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Arrange the seasoned coconuts in a plate with a vinaigrette, with the tie tie lamels on it. Decorate with flowers and strands of fennel.