For the seafood aspic
1kg shell of lobster or langoustine
1 small onion
1 celery leaf
500ml white wine
For the cream of vegetable
150g clean peas
150g baby carrots
150g baby turnips
150g regular turnips
½ litre cream
½ bunch tarragon
For the garnish 8 baby carrots
8 baby turnips
8 baby leeks
Vinaigrette of sherry vinegar and walnut oil
Sweat the seafood shell with some olive oil. Add the garniture which has been cut in brunoise and sweat again.
Deglaze the liquid with brandy and reduce. Add some water pepper seed and rock salt and cook for two hours. Strain the mixture clarify and add some gelatine.
Reduce the cream with the tarragon. For the cream of vegetable cook all the vegetables until soft. Mash the vegetables together with the cream.
Make a vinaigrette from the sherry vinegar and walnut oil and pour over the vegetables.
Just before service place some seafood aspic in the middle of the serving plates and put in the fridge. When the aspic has hardened add some cold cream of vegetables to the dish and decorate with baby vegetables.