Seafood aspic served with cream of vegetables

11 September 2006
Seafood aspic served with cream of vegetables


(serves eight)

For the seafood aspic
1kg shell of lobster or langoustine
1 carrot
1 small onion
1 celery leaf
2 tomatoes
50ml brandy
500ml white wine

For the cream of vegetable
150g clean peas
150g mange-tout
150g baby carrots
150g baby turnips
150g regular turnips
200g broccoli
½ litre cream
½ bunch tarragon

For the garnish 8 baby carrots
8 baby turnips
8 baby leeks
100g peas
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.

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