Coquilles with Saffron & Vanilla Foam
You might not expect it, but vanilla pairs beautifully with coquilles!
Equipment
- Hand blender (immersion blender)
Ingredients
- 8 coquilles
- 2 small shallots
- 15 g butter
- 100 ml white wine
- 250 ml fish stock or fish bouillon
- 200 ml cooking cream
- 2 tbsp lightly whipped unsweetened cream
- 0.04 g saffron
- 1 vanilla pod
- 1 tsp cornflour cornstarch
- 2 asparagus tips
Instructions
Sauce
- Cut 10 g of the butter into small cubes and place them in the freezer.
- Peel and finely chop the shallots, then gently sweat them in 5 g butter until soft and translucent. Deglaze with 100 ml white wine and reduce the liquid by half.
- Add the fish stock and cooking cream. Let the sauce simmer gently for five minutes.
- Split the vanilla pod lengthwise and scrape out the seeds; add them to the sauce. Blend the sauce with a hand blender. Add the saffron and allow to simmer for a further 10 minutes.
- Dissolve the cornflour in a little bit of water and stir it into the sauce.
- Lightly whip 2 tablespoons of cream. Warm the plates in the oven at 100°C.
- Slice the asparagus tips lengthways into very thin strips and blanch them.
Coquilles
- Heat a frying pan with some butter and sear the coquilles over high heat, turning continuously so they colour evenly. Lower the heat slightly and cook until just done.
Finish & plating
- Whisk the frozen butter cubes into the sauce, then fold in the whipped cream. Froth the sauce using the hand blender.
- Spoon some sauce onto each warmed plate, place two coquilles on top, and finish with an extra spoonful of airy foam and some slices of asparagus tips on each plate.