Vadouvan coquille with pickled shallots
Balance the butter and the full and warm flavour of the vadouvan with the freshness of pickled shallots for a sublime amuse.
Equipment
- mandoline
Ingredients
- 4 coquilles
- 4 leaves of baby Romaine
- 1 shallot
- 100 ml white wine vinegar
- 1 tsp sugar
- vadouvan
- olive oil
- butter
Instructions
Pickled shallot
- Peel the shallot and use a mandoline to cut very fine onion rings.
- Heat the vinegar in a saucepan and dissolve the sugar in it.
- Take the vinegar off the heat when the sugar is dissolved and pour over the shallots, making sure all shallots are covered.
- Leave to pickle for at least an hour.
Marinade
- Mix some vadouvan with olive oil and marinade the coquilles in it.
Coquilles
- When the onions are pickled, bake the coquilles shortly in butter.
Plating
- Put one leaf of baby Romaine on each plate, put a coquille on it, add some melted butter and garnish with the pickled shallots (and a cress if you like).