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Cyndie Guillot

Cyndie Guillot

Chef
Winner of the Young Talents Trophy 2015. Cyndie Guillot, from Lyon, was lucky enough to debut at Paul Bocuse's restaurant, an initiation that consolidated her passion for gourmet food and exceptiona...
  1. Composition

    Poached fillet of haddock, saffron emulsion
    Scallops, spaghetti squash with Colonnata bacon &  coral sauce
    Chicken in a mimolette crust, potimarron & kalamansi puree

  2. Poached fillet of haddock, saffron emulsion

    Ingredients

    • Frozen fruit purée, sugar added : Ginger - 50g
    • Fillet of haddock - 200g
    • Saffron - 1g
    • Soy lecithin - 3g
    • Almond milk - 500cl

    Portion the haddock fillets, poach them in the almond milk and ginger mixture from a cold start and drain. Add the saffron to the poaching stock. Infuse for a few minutes, add the lecithin. Bring to the boil and emulsify.

    In this step

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    Frozen fruit purées
  3. Scallops, spaghetti squash with Colonnata bacon & coral sauce

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 30g
    • St. Jacques shells - 4
    • Butter - 60g
    • Pale green parts of leeks - 50g
    • Onion - 50g
    • Paris mushrooms - 50g
    • Thyme - As required
    • Fleur de sel - As required
    • White wine - 100cl
    • Spaghetti squash - 500g
    • Colonnata bacon - 50g
    • Sole bones - 100g

    Shell the scallops, keep the thoroughly rinsed white part of the scallop and the coral and the bards.
    To make the stock: gently sweat the aromatic garnish, add the sole bones and bards of scallops, deglaze with white wine, cover with water, simmer for 20 minutes. Strain without pressing, reduce by 3/4 and bind with the coral.

    Boil the squash, remove the pulp and fry with the Colonnata bacon cut into thin matchsticks. Cook the white parts of the scallops in butter knob, set aside.
    Drizzle with the coral sauce, use a pastry cutter to shape the spaghetti in the centre of the plate, arrange the scallop on top and the coral sauce around it.

    In this step

  4. Chicken in a mimolette crust, potimarron & kalamansi puree

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 50g
    • Poultry farmer Ain (Supreme) - 400g
    • yellow wine - 40cl
    • Cornbread - 30g
    • Butter - 30g
    • Mimolette old - 30g
    • Potimarron - 600g
    • Fresh cream - 20cl
    • Butter - 20cl

    Brown the chicken in butter. Place in a shrinkable vacuum pouch with the yellow wine, kalamansi puree, salt and pepper. Cook for 1 hour at 65°C in a steam oven. Cut into squares.
    Make the Viennese crust: Soften the butter, combine with the cornbread and mixed mimolette. Roast the whole potimarron in foil for 30 min. at 180°C. Mix with the kalamansi puree, add the butter and cream. Season according to taste. Portion the crust.
    Arrange over the chicken, brown under the grill. Draw a comma with the puree starting from the chicken, the tip towards the scallop.

    In this step

  5. Presentation

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 60g
    • Frozen fruit coulis : Mango & passion - 100g
    • Butter - 40g
    • Flour - 40g
    • Sugar - 125g
    • Chips kumquat
    • Kumquat - 30g
    • Water - 500g
    • Sugar - 25cl
    • Mango / passion jelly:
    • Agar agar - 0,5g
    • Marigold - 4

    Mix the melted butter, flour, sugar and passion fruit puree. Flatten until very thin.
    Bake for 8 min. at 180°C, place on baking parchment.
    Cut into rectangles, spike into the centre of the haddock fillet.

    Slice the kumquat very finely, soak in the syrup. Drain and dry in the oven at 80°C and arrange on the Viennese crust.
     
    Heat the coulis and add the agar-agar, bring to the boil. Shape into a small dome with a pipette, keep refrigerated +3° C. Arrange in a line from largest to smallest starting from chicken. At the last minute, arrange the marigold flowers over the scallop.

    In this step

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