Ingredients for the scampi
- 4 scampi tails
- 10 g butter
- salt
To prepare the scampi
Set the Combi-Steamer to 190 °C. Remove the flesh from the tails and season with salt. Melt the butter in a pan and add the scampi. Place the scampi in the oven and leave there until cooked through. Remove and plate up.
Ingredients for the pickled carrots
- 1 large carrot
- 100 g table vinegar
- 100 g sugar
- 100 g water
- 1 chilli pepper
- 2 lime leaves
- coriander seeds, peppercorns, mustard seeds, tarragon, splash of Noilly Prat
- ½ lemon (juice)
To prepare the pickled carrots
Steam the preserving jars at 100 °C for 10 minutes and place on a clean, dry towel. Peel the carrot and chop as desired, layer in the jars. To make the stock, bring the remaining ingredients to the boil and leave to infuse for 30 minutes. Strain the stock and return to the boil, pour the hot stock over the carrots and seal the jars immediately. Steam the jars at 100 °C for a further 10 minutes. Remove and leave to cool. Leave to infuse for 3-4 days, turning the jars regularly.
Ingredients for the confit potato cubes
- 2 large potatoes (type C, mealy)
- 150 g olive oil
- bay leaf, juniper, cloves, rosemary, thyme
- salt
- oil for deep-frying
To prepare the confit potato cubes
Peel the potatoes and cut into uniform cubes (keep the scraps). Place the olive oil, spices and potato cubes in a vacuum bag and vacuum-seal. Cook at 85 °C (steam) for around 50 minutes and then dip the bag in ice-cold water. Finely grate the potato scraps and deep-fry gently in oil until crispy.
Ingredients for the carrot salad
- 2 carrots
- 1 orange
- 2 tbsp rapeseed oil
- 1 tbsp passion fruit vinegar
- salt, Tabasco
To prepare the carrot salad
Wash and peel the carrots, cut into thin strips. Mix the grated zest and juice from the orange with the remaining ingredients and marinate the carrot strips. Season to taste and leave to infuse for 1 hour.
Ingredients for the parsley macarons
- 120 g icing sugar
- 90 g shelled ground almonds
- 60 g egg white
- 1 pinch of salt
- 60 g sugar
- 15 g parsley powder
- 3-4 drops of green food dye
- 200 g mascarpone
- 2 g parsley powder
- 10 g fresh parsley
- salt, pepper, Tabasco
To prepare the parsley macarons
Turn the oven to 140 °C (fan!) If you don't have a silicone macaron mat, draw circles (approx. 3 cm in diameter) on a sheet of baking paper. Mix the icing sugar, almonds and parsley powder, blitz thoroughly in a mixer and pass through a fine sieve. Beat the egg white with a pinch of salt until stiff. Gradually add the sugar and beat until you have a shiny meringue mixture. Add the food dye. Carefully fold in the icing sugar and almond mixture. Transfer the mixture to a piping bag and carefully pipe into the circles. Leave to dry for 1 hour and then bake for 15 minutes in the preheated oven. Leave to cool completely. To make the filling, finely chop the parsley, mix with the remaining ingredients and season to taste. Fill the macarons and enjoy straight away.
Ingredients for the parsley chips
- 90 g water
- 40 g sunflower oil
- 10 g flour
- 5 g parsley powder
- salt
To prepare the parsley chips
Place all the ingredients in a squirt bottle and shake well. Squirt into a hot, non-stick frying pan, then turn down the heat and fry gently until crispy.
Ingredients for the parsley foam
- 200 g cream
- 50 g vegetable stock
- 50 g white wine
- 100 g light mirepoix
- 100 g butter
- juniper, clove, bay leaf
- salt
- parsley
To prepare the parsley foam
Sauté the light mirepoix in a little butter until translucent. Cover with white wine and vegetable stock. Add the spices and cream then simmer gently for 30 minutes to reduce. Strain the sauce and season to taste. In a blender, gradually add in the cold butter and parsley until the sauce is a wonderful green colour, then pass through a fine sieve once again. Reheat and froth up before serving.
Ingredients for the carrot puree
- 300 g carrots
- 30 g butter
- salt
To prepare the carrot puree
Wash, peel and finely chop the carrots. Melt the butter and sauté the carrots. Add a little water, cover and cook until soft. Blend until smooth and season to taste with salt.
Ingredients for the sea buckthorn foam
- 100 g sea buckthorn puree
- 400 g coconut milk
- 50 g onions
- 50 g light mirepoix
- 100 g carrots
- 100 g white wine
- 1 lime leaf
- 1 bay leaf
- 1 clove
- ½ chilli pepper
- sesame oil
- salt
To prepare the sea buckthorn foam
Prepare and finely chop the vegetables and onions. Heat the sesame oil and sauté the vegetables. Cover with white wine, add the spices and chilli pepper. Add the coconut milk and sea buckthorn puree, reduce gently. Blitz briefly and pass through a fine sieve. Season to taste. Froth up well before serving and plate up immediately.