Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Flavors From the Sea

By Chef Yoram Nitzan

  1. Halve the clean shrimp lengthways and divide into 6 groups of 100 g each.
    Stretch plastic wrap on the work surface and place the 100 g shrimp side by side along
    the length of the wrap. Sprinkle shrimp with salt and white pepper, roll in the wrap
    and secure both ends well. Place rolls on a perforated tray and place the tray in a
    steam oven or steaming pot for six minutes. Cool in iced water for ten minutes and dry
    rolls with a towel. Using a scissors, carefully remove the wrap and place the shrimp
    rolls on a tray ready to be warmed when served.
  • 6 servings
  • 1 hr 00

Ingredients:

600 g peeled crystal shrimps
Salt
  1. Lobster – blanch the lobsters in salted boiling water for six minutes each and cool in
    iced water. Separate the claws and peel them with the help of lobster shears. Slice the
    tail with the shell into four medallions and place them on a tray together with the
    limbs with the claws to be warmed before served
    Langoustine – separate the tail from the head and thorax (which may be kept for
    making stock). Peel the tails carefully until all the meat is extracted intact. Using a
    curved shaping knife or a small lobster scissors, remove the langoustine’s gut (the
    black/brown thread).
  • 6 servings
  • 1 hr 00

Ingredients:

3 lobsters
24 langoustines
  1. Heat the oven to 180°C and bake potatoes for 35 minutes. Leave them to cool a bit and
    peel with a curved shaping knife. Mash the potatoes lightly with a fork to obtain a
    puree that is coarse and purple.
  • 6 Servings
  • 1 hr 00

Ingredients:

500 g purple potatoes
Olive oil
Salt
Ground black pepper
  1. Garden peas – remove peas from the pods and blanch in boiling water for 3 minutes.
    Cool in iced water and place on a tray.
    Asparagus – peel along two-thirds of the length of the asparagus and blanch in salted
    water for 2 minutes. Cool in iced water and cut each stick into three equal parts. Using
    a curved knife, shave all smooth ends into a point. Place on the tray.
  • 6 servings
  • 1 hr 00

Ingredients:

18 green asparagus spears
400 g garden peas
Olive oil
Salt
Ground white pepper
  1. Blend herbs in salted boiling water for 4 minutes and cool in iced water.
    Place blanched herbs in a Termomix or blender and mix into a smooth paste. Divide
    paste into two halves. Sift one half of the paste or put it through a fine strainer to
    obtain green herb coulis. Place the other half on a piece of filtration fabric and
    “squeeze” to obtain green herb liquid (250 ml). Place liquid in a small pot and add the
    gelatin while still cold. Bring to the boil while mixing, quickly strain the liquid finely
    into a small bowl and allow to cool for 30 minutes in the refrigerator, until it hardens.
  • 6 servings

Ingredients:

2 bunch of spring onions (green parts only)
10 basil leaves
2 sprigs tarragon
15 mint leaves
Bunch of parsley
6 g gellan gum
  1. Steam the shallot slices in a wide pot with a bit of olive oil. Add the white wine and fish
    broth and reduce to one-third of the original amount. Add the cream and boil for
    another minute. Season with salt, strain in a fine strainer and leave to cool. When cold,
    whip the wine sauce with sucro, boil and cool the mixture, and place in a small tall pot
    ahead of serving.
  • 6 servings
  • 1 hr 00

Ingredients:

600 ml Pino Grigio wine
400 ml whipping cream
400 ml fish stock
50 g sliced shallots
Salt
5 g sucro
  1. Set out six individual plates and grate some green herb jelly with a microplane or fine
    grater on each plate.
    Heat a bit of butter and some olive oil in grilling pan. Grill the langoustines on their
    backs for one minute, turn gently and grill the other side for another minute. Place on
    absorbent paper.
    Place the lobster, shrimp and vegetables in a steaming pot or steam oven for three
    minutes and warm the fork puree in a small pot. Place one shrimp roll on the upper
    part of the plate and a strip of purple puree in the center. Place a lobster claw and two
    tail medallions on the puree, and four langoustines underneath, at the bottom. Divide
    the vegetables equally among the plates. Warm the wine froth slightly and add 3
    tablespoons of green herb coulis. Beat with a hand beater and garnish each plate with
    some of the green froth. Lastly, season the micro-peas with olive oil, salt and lemon.
    Cover the shrimp roll with the peas and garnish with pansies.

Ingredients:

Fragrant garden peas
A small tray of small pansies