Multicoloured Shellfish Salad With Three Pepper Sa... Recipe

Directions:

1. Method
2. Preparing the shellfish
3. Cook the three shellfish separately in three-quarters of the court-bouillon; shell them and set the meat aside in a little strained court-bouillon;
4. Cook the squid in the remaining court-bouillon in a covered pot with a cork (to keep it tender); slice;
5. Just before serving, season the shellfish and squid with some of the cooking liquid and the balsamic vinegar;
6. Open the oysters and poach them in their liquid
7. Making the sauces
8. Wash and slice the peppers;
9. Cook them separately in boiling water, then refresh in ice water to preserve their colour; purée each pepper until smooth, adding 60 g (2 oz.) camembert to each colour;
10. Put each purée through a fine strainer to obtain the three different coloured sauces;
11. Season with salt, pepper and lemon juice; keep warm over hot water;
12. Wash and pick over the salad greens; prepare the vinaigrette with the olive oil and sherry vinegar.
13. Making the tuiles
14. Sift the flour; add the eggs, egg whites and melted butter; season with salt and pepper;
15. Add the camembert paste, mix in a blender until smooth, then spread the batter on non-stick baking sheets to create 10 tuiles approximately 25 x 8 cm (10 x 3”).
16. Bake in a 180° C (350° F) oven, watching them carefully; halfway through, place a rack on the tuiles so that they don’t warp.
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