Recette : L'entrée terre mer au haddock de Solène Elliott

Head to the Opal Coast! Solène Elliott, a rising star of regional cuisine, offers you a gourmet, briny, vitamin-rich, and festive starter. Winner of the 2019 Escoffier Young Talent Award and a participant in "Objectif Top Chef Season 6," this spirited young woman, trained under Benjamin Delpierre (L'Atlantic in Wimereux), was featured in Gault&Millau's Guide des 109 and awarded a Seafood Trophy. She has been brilliantly at the helm of the restaurant at the Hôtel de la Plage in Audresselles since January 2020. Inspired by her native Opal Coast, she combines the bold flavors of smoked haddock with the subtle crunch of red cabbage, all enlivened by a mandarin vinaigrette. Haddock, red cabbage salad with vinegar, Parmesan cheese, crème fraîche, mandarin vinaigrette, pine nuts. 👉 Ingredients for 4 people: 180g Haddock (allow 40-45g per person) 200g Red Cabbage (less than a quarter) 3 tbsp olive oil (Nyons olive oil) 1 mandarin orange 3 tbsp wine vinegar 40g Parmesan DOP cheese 20g pine nuts 4 tbsp double cream 👩‍🍳 Discover Solène's step-by-step recipe: 1) Thinly slice the red cabbage after washing it. In a small sauté pan or skillet, sauté the cabbage in a tablespoon of olive oil. Cook for about 4-5 minutes to keep the cabbage crisp, then deglaze with three tablespoons of wine vinegar. Cool. - 01:03 to 02:13 2) Toast the pine nuts: 5 minutes at 190 degrees Celsius (375 degrees Fahrenheit). They should be golden brown. - 02:14 to 02:35 3) Cut the haddock into 1 cm cubes. Set aside. - 02:36 to 03:38 4) Prepare the mandarin vinaigrette: zest the mandarin into 2 tablespoons of olive oil, then squeeze the juice from the mandarin, add a pinch of salt and a grind of pepper. - 03:39 to 04:40 5) Prepare the Parmesan shavings, preferably made from scratch to ensure they are very thin. Use a vegetable peeler and obtain approximately 40 g of shavings. - from 4:41 to 5:03 6) Plating the starter: Using a ring mold (it's possible to plate without one!), spread a tablespoon of crème fraîche on the bottom of the plate. Add the diced haddock and season with pepper. Add a few drops of mandarin vinaigrette. Add the cooled (or still warm) pine nuts. Place the cooled pickled red cabbage on top of these preparations, alternating with a few shavings of Parmesan cheese (remove some of the cooking liquid and pat the cabbage dry with paper towels if necessary). Finish with a few lightly oiled fresh herbs (chervil, pea shoots, etc.). - from 05:04 to 06:21 #recipe #haddock #gastronomy #visitedeco 👉 Find the full recipe on visitedeco.com: https://www.visitedeco.com/lentree-te... 👉 Follow Solène on Instagram:   / soleneelliott   ★ Subscribe to the channel: https://www.youtube.com/c/VisitedecoM... Follow us on social media: ► FACEBOOK:   / visitedeco   ► INSTAGRAM:   / visite_deco   ► PINTEREST:   / visitedeco   ► TIKTOK:   / visite_deco   ► X: https://x.com/visitedeco Visit https://www.visitedeco.com/ Produced by ©Visite Déco - VISITE Group Design/Production: Romane Halluynck, Clémentine Cailleteau, Laurie Coutaud Graphic Design: Clémentine Cailleteau Professional Contact: [email protected] Produced by ©Visite Déco VISITE EDITIONS