Paimpol cocos and cuttlefish

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
  • oil

  • salt, mill pepper

  • The vinaigrette

  • 2 lemons juice

  • 12 cl of olive oil
  • salt, mill pepper

  • the decoration

  • 2 nasturtium flowers
  • 8 borage flowers
  • 1 branch of fennel

Preparation

  1. 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.

  2. Drain and remove the aromatic garnish, reserve the cooking juices and keep it cool.

  3. 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.

  4. Cook the bacon placed on a silpat baking canvas on an oven baking sheet for 18 minutes.

  5. Leave to cool and mix with a robot.

  6. Remove the skin from the cuttlefish and cut it into thin strips. Brown in an oiled pan.

  7. Prepare the vinaigrette. Mix the lemon juice, salt and pepper. Gradually add the oil to mount the vinaigrette.

  8. Arrange the seasoned coconuts in a plate with a vinaigrette, with the tie tie lamels on it. Decorate with flowers and strands of fennel.

Similar Posts