A chef's recipe for a gourmet New Years Eve – Ouest-France

For Christmas Eve, the chef of the semi-gourmet restaurant Hyacinthe et Robert, Damien Le Quillec gives us a subtle and light recipe, enough to whet the appetite.

Damien Le Quillec, restaurateurpontivyen appreciated for his original associations and his delicious cuisine, shares one of his recipes with us. | WEST FRANCE


  • PwMlgHHUgFEDgAAgwAD+lBrvy+NcxAAAAABJRU5ErkJggg== - A chef's recipe for a gourmet New Years Eve - Ouest-France
    Damien Le Quillec, restaurateurpontivyen appreciated for his original associations and his delicious cuisine, shares one of his recipes with us. | WEST FRANCE

Hyacinthe et Robert, installed for two months, has already welcomed more than 5,000 people and is always full. Its chef, Damien Le Quillec shares his inspirations with us. On the menu, scallops from the bay of Saint-Brieuc and its winter vegetables. For 4 people.

Crab knives

500 g of knives

200 g of crabmeat

Smoked herring roe

Extra virgin olive oil

Cook the knives in a marinière, peel them and mince them. Mix them with the crabmeat, extra virgin olive oil and lemon juice. Put the mixture on the knives and place the herring eggs. Keep refridgerated.

Scallops

Lemon juice

12 scallops from the bay of Saint-Brieuc

500 g fresh spinach

2 blood carrots

12 chive flowers

12 gourmet peas

Smoked pork loin

1 butternut

Peel the scallops. Make 12 butternut balls using a Parisian apple spoon, blanch them for 4 minutes, cool them and keep them cool. Drop the spinach in a pan with a little butter. Blanch the greedy peas for 3 minutes, glaze them in cooling water to fix the chlorophyll. Make small rolls 4 cm long with smoked pork loin.

The sauce

(To be served separately)

125 g sweet butter

2 shallots

10 cl dry white wine

10 cl white alcohol vinegar

2 pinches of salt

1 g peppercorns

1 sprig of thyme and bay leaf

100 g buckwheat seeds

Cut the butter into small pieces. Peel and finely chop the shallots. In a saucepan, mix them with white wine, white alcohol vinegar, salt, peppercorns and herbs. Put the pan on the heat and let reduce slowly until there is 2 cl reduction. Over very low heat, add the pieces of butter and then the roasted buckwheat seeds. Serve immediately.

baking

Mark the scallops with a little oil in a pan, keep cooking with a little butter (less than 1 minute per side). In another pan, fry the vegetables for 3 minutes, salt and pepper.

Share this article
- A chef's recipe for a gourmet New Years Eve - Ouest-France

A chef's recipe for a gourmet New Years EveOuest-France.fr

Categories Cooking

Leave a Comment