Cream of pea soup

Serves 4

Preparation: 10 minutes, cooking time: 25 minutes

Ingredients:

• 400 g of peas
• 3 stalks of lemon grass
• 50 cl of white stock
• 80 g of fresh goat’s cheese
• 20 thin slices of lomo Iberico
• 6 red radishes

Preparation:

Cook the peas in salted boiling water. Strain. Keep a few peas aside.
Mix the rest with the white stock and the diced lemon grass. Season. Strain the mixture through cheesecloth.
Cut the goat’s cheese into thick strips. Roll each strip in a thin slice of lomo Iberico.
Cut the radishes into thin slices.
Serve the soup in soup plates and garnish with the slices of goat’s cheese, radishes and peas.

Tri Men-style fish hot pot

Serves 4
Preparation: 60 minutes, cooking time: 2 hours 30

Ingredients:

• 1 kg lobster head
• 300 g of seabass (fillet)
• 300 g of cod (fillet)
• 300 g of brill (fillet)
• 8 clams
• 1 bunch of leeks
• 400 g of Amandine potatoes

Aromatic garnish:

• 2 carrots
• 1 stick of celery
• 2 onions
• 4 cloves of garlic
• 30 cl of olive oil
• 100 g of butter
• Salt, pepper

Preparation:

Ask your fishmonger to gut, fillet and bone the fish, leaving the skin.

Peel, wash and roughly dice the vegetables.

Prepare the lobster broth: brown the lobster heads for 10 minutes in olive oil, then add the aromatic garnish. Cook for 5 minutes, add enough water to cover the lobster heads. Leave to boil for 2 hours.

Filter the stock, season and add small knobs of butter.

Boil the potatoes then slice them thickly.

Cut the fish fillets into 4, steam them and open the clams.

Pour the lobster broth into a soup plate, and add 3 slices of potato. Place a piece of bass, cod and brill on the slices of potato.

Decorate as desired.

Langoustine escabeche

Serves 4
Preparation: 45 minutes, cooking time: 20 minutes

Ingredients:

• 20 langoustines
• 100 g of carrots
• 100 g of courgettes
• 100 g of cucumber
• 100 g of rhubarb
• 150 g of verjuice
• 150 g of olive oil
• 12 coriander seeds
• 3 cardamom seeds
• 100 g of orange juice
• 100 g of sugar
• 50 cl of water
• saffron (sufficient quantity)
• Espelette chilli pepper
• 100 g of lime juice

Preparation:

Blanch the langoustines, then shell them, leaving the shell on the tail.
Peel the vegetables (carrot, courgette, cucumber), cut them into thick sticks and cook them separately in salted boiling water. Place them in a bowl of iced water to cool.
Prepare a syrup and poach the rhubarb in it.
Prepare the marinade, roast the coriander and cardamom seeds as well as the saffron. Deglaze with the orange and lime juice and verjuice. Leave to simmer for a few minutes. Take off the heat and add the olive oil and Espelette chilli pepper.
Marinade the vegetables in this preparation. Pan-fry the langoustine tails in butter. Serve the langoustines on the warm vegetables and marinade. Decorate as desired.