Ingredients for the Aubergine Caviar
and Aubergine Marmalade

1 shallot, finely chopped
20ml sherry vinegar
20ml dry white wine vinegar
1 sprig of fresh tarragon
1 sprig of flat-leaf parsley
1 coffee spoon of white peppercorn, finely chopped
2 coffee spoons of unsalted butter
1 aubergine, peeled and diced 1cm in diameter (reserve the peel for the 'caviar')
1 soup spoon of granulated sugar
fine sea salt to taste

Ingredients for the Langoustine Sauce

24 langoustines (medium to large)
2 tbsp olive oil
1 carrot
3 shallots
1 bulb garlic
1 leek
1 celery stick
1 bay leaf
1 sprig of thyme 1 sprig of basil
1 clove
1 coffee spoon of black peppercorns
3 star anise
1 soup spoon of tomato purée
25cl cooking cognac
50 cl white wine
1 litre water

 
 
Pan fried Langoustine, Crisp Tuile Pipes of Aubergine Marmalade with Onuga and Langoustine Sauce

Making the Aubergine Marmalade

Combine the shallots, vinegar, tarragon, parsley and peppercorn in a small skillet. Bring to the boil, reduce the heat to simmering point until most of the liquid has evaporated but the shallots are still moist (about 8 minutes). Remove tarragon and parsley and set the shallots aside.

Melt the butter in a saucepan over a medium heat, add the aubergine and stir until coated. Stir in the sugar and fine sea salt and cook, stirring frequently until the aubergines are soft. Add the shallot mixture and cook for a further 30 minutes. Remove from the heat and cool.

Making the Aubergine Caviar

Use the skin of the aubergine and cook in olive oil on a very, very low heat, just to the point of tenderness. Once cooked, drain and cut into Brunoises. Put to one side.

Making the Tuiles

Cut a single sheet of filo pastry into 3 different widths. Roll the pastry around a wooden spoon handle and glue the join with water. Bake in oven for about 7 minutes at 180°C. Allow to cool on a wire rack.

Making the Langoustine Sauce

Remove the heads, claws and shells from the langoustine. Reserve the tails for later. Roast all the heads, claws and shells in olive oil until golden brown, then crush them and add chopped carrot, celery, shallots, garlic, leek, bay leaf, thyme, basil, clove, peppercorns and star anise. Pound everything together with the end of a rolling pin until you obtain a paste. Add tomato purée and déglace with cognac and white wine just over with water (about 1 litre) and bring to the boil. Simmer for 1 hour. Pass the sauce through a muslin and reduce further if necessary. Monté with unsalted butter and then add the caviar of aubergines.
THIS SAUCE MUST BE SERVED LUKEWARM AND NOT HOT.

To Serve

Fill 1 of each tuile with warm Aubergine Marmalade using a piping bag and then top with Onuga. Tie three tuile (different heights) together with a long chive. Pan fry the langoustine in a good non-stick pan with a few drops of olive oil (15-20 seconds each side). Stand the three tuiles in about a coffee spoon of Aubergine Marmalade (this will hold them in place). Top each tuile with Onuga. Pour a little of the warm langoustine sauce into the bottom of the dish. Using a hand mixer, froth a little of the remaining Langoustine Sauce and spoon over the four langoustine tails. Serve immediately.

 
Ingredients

8 scallops
40g Onuga
1 egg
150ml milk
12g salt
30g sugar
1 tbsp maple sugar
200g plain flour
3g yeast
zest of 2 limes
zest of 1 lemon

Ingredients for the étuvé of leek

2 leeks (white part only)
40g butter
15ml water
salt and pepper

Ingredients for the walnut dressing

1 shallot, finely chopped
1 clove garlic, finely chopped
20g walnut pieces
40g tomato concassé
10g coriander and basil, finely chopped
30ml white wine vinegar
20ml truffle oil
30ml walnut oil
40ml olive oil
salt, pepper and lemon juice

Pancakes on Etuvé of Leek with Scallops and Onuga and a Walnut and Tomato dressing

Zest the limes and lemon, mix into the flour then add the salt and sugar. Melt the butter and add the egg, milk and the yeast. Lightly beat together. Add the maple syrup to the liquid mix and fold into the flour. Allow to prove for 4 hours.

To cook the pancakes, add a knob of butter to two non-stick frying pans. Spoon the pancake mixture into the centre of the pans, about 2 inches in diameter. Once coloured on the bottom, quickly flash the mixture under the grill for about 30 seconds. Place the sliced scallops onto the pancakes, overlapping each one. Flip the pancake over onto the scallop side and cook until brown.

The étuvé of leek

Heat up a medium-sized pan. Add the leeks, butter and water to the hot pan and cover with a lid. Cook until tender and season with salt and pepper.

The walnut dressing

Mix all the ingredients together. Season with salt, pepper and lemon juice. Serve at room temperature.

To serve

Spoon the leeks into the centre of the plate. Spoon the dressing around the outside of the leeks. Place both pancakes on top of each other and place on top of the leeks. Place a large spoonful of Onuga on top of the pancake and serve.