Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Cuttlefish breasts, gambas mousseline, beet and beurre blanc
Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.
Serves 6
Preparation time: 55 min
Cooking time : 2 h 25
Resting time: 24 hours
Prawn mousseline
- 450 g fresh prawns
- 2 egg whites
- 125 g single cream
- Dill
Beet
- 400 g cooked beet
- 2 tsp cuttlefish ink
Cuttlefish whites
- 4 cuttlefish breasts
- Ginger
- olive oil
White butter
- 3 shallots
- Cider vinegar
- 250 g salted butter
- 6 chard leaves
- Lime
- salt and pepper
1 - Prepare the gambas mousseline: shell the gambas and mix with the egg whites and cream in a blender (or Thermomix if you have one). Add salt, pepper and chopped dill to taste. Steam for 20 min at 98°C. Leave to cool for 24 hours. Steam for 5 min before serving.
2 - Prepare the beets: blend the red beets with the squid ink in a blender (or Thermomix) and season.
3 - Prepare the chard: steam the chard and season.
4 - Prepare the cuttlefish breasts: marinate the cuttlefish breasts with the grated ginger and olive oil. Cook quickly over high heat and keep warm.
5 - Prepare the beurre blanc: chop the shallots, place in a saucepan and add the cider vinegar to the top. Cook over a low heat for 1 hour. When everything has evaporated, add water to the same level and cook for a further 1 hour. Beat with butter a minute at a time. Strain.
6 - Presentation: place the gambas mousseline on the plate, the beet point with squid ink, the squid breast sprinkled with grated lime, the chard set nicely and the filtered beurre blanc.
Read Gault&Millau's review of 10N9
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