BLANQUETTE DE LA MER
1 large shallot (diced) – 60ml of white wine – a little fennel (diced) – 4 lovely scallops – 6 langoustines (shelled and deveined) – 200g of cooked mussels – 1 puff pastry – 1 egg yolk – 120g of single cream – a few chives – 2 PYREX bowls.
Pre-heat your oven to 210°.
In a pan, cook the fennel with the shallot in a little bit of olive oil for 2 minutes.
In each PYREX bowl, place 2 scallops, 3 langoustines, 100g of mussels, half of the fennel already cooked, 60g of cream, a chive cut and 30ml of wine.
Cut 2 circles in the puff pastry for the bowls.
Cover each bowl with the pastry like a hat. The pastry should cover well each bowl.
Brush tops with egg yolk.
Cook for 10-15 minutes.
150g of couscous – the zest of 1 lemon – 1 onion (diced) – 200ml of water – a piece of butter.
Fry the onion with the zest in a pan for 2-3 minutes. Set aside.
Boil the water for the couscous. Place the couscous in a bowl. Cover with water for 1 mn.
Add a piece of butter, the zest and onion to the couscous. Combine well.
Serve with the blanquette.