Vegetable peel blinis
For 20 blinis. Preparation time: 15 minutes. Resting time: 1 hour. Cooking time: 3 minutes per blini.
Ingredients
Blend the peelings in a blender until a homogeneous mixture of fine pieces is obtained. Peel the garlic cloves and chop them into small pieces. Rinse the parsley and finely chop its leaves.
Eric Frechon's semi-cooked scallops and lettuce soup
Preparation time: 40 minutes. Cooking time: 3 minutes
Ingredients for 4 people (multiply according to the number of guests):
Preparation
Peel and wash the lettuce, keeping only the green leaves. Wash and drain the scallops and cut them into cubes of no more than one centimeter. Season them in a salad bowl with salt, pepper and olive oil. Mix well. With the scallop cubes, make one ball of tartare per person. In another bowl, add the pouring cream. Add some grated nutmeg and whisk the mixture for a few minutes until smooth.
The soup
In a saucepan, boil two liters of salted water and then plunge the lettuce leaves in for three minutes. Once the time is up, remove them and blend them immediately in a blender.
Then, add the cooking water (in which the lettuce leaves were cooked) to the blender and blend once more until you get the consistency of a soup. Adjust the seasoning.
Dressing
In a soup dish, pour the nutmeg cream in first. Then arrange the scallop tartare ball in the middle. Finally, pour the lettuce soup around the ball of tartare. It is important to serve this recipe in a heated dish so that the scallop tartare cooks with the heat of the plate and the lettuce soup.
Chef tip
You can make the scallop tartare balls using cling wrap to get them evenly shaped.
Violet ice cream by perfumer Christine Nagel and chef Elisabeth Larquetoux-Thiry at Hermès.
Ingredients for about 750 mL of ice cream
Preparation
Step 1: In a mixing bowl, loosen the cottage cheese with the milk, sweeten the mixture with the violet syrup, and acidify with the lemon juice and taste to check the right balance between acidity and sweetness, which is the secret to any good ice cream.
Step 2: Pour the mixture into the ice cream maker and start the turbine.
Step 3: To make the ice cream without an ice cream maker, blend the mixture then pour it into a container and put it in the freezer for 45 minutes to set.
Step 4: Remove and blend with a fork or hand blender. Return it to the freezer and repeat the process every 30 minutes or so for 2-3 hours, or 3-5 times, until creamy.
Translation of an original article published in French on lemonde.fr; the publisher may only be liable for the French version.