Valzolgher family and "2 brothers" shellfish, delicate leek and potato emulsion

for 4 people

Shellfish

• Hulls: 60 pieces
• Clams: 20 pieces
• Scallops: 12 pieces
• Winkles: 200 g
• Laurel: 1 leaf

Trim

• Leeks: 2 pieces

Potato siphon

• Ratte potato: 500 g
• Milk: 20 cl
• Liquid cream: 35 cl
• Butter: 100 g
• Coarse salt

White butter with seaweed

• Butter ½ salt: 200 g
• Seaweed butter: 200 g
• Shallots: 250 g
• White wine: 20 cl
• White vinegar: 20 cl
• Lime: 1 piece
• Yellow lemon: 1 piece

The day before - preferably

Potato siphon

• Cook the whole potatoes in cold water with coarse salt.
• Once the potatoes are cooked, peel them and mash them with 100g of butter and 20cl of milk.
• Put it in the fridge, remembering to cover it on contact so that the purée does not dry out.

The day of the meal

White butter with seaweed

• Finely chop the shallots.
• Put the 200 g of chopped shallots, 20 cl of white wine and 20 cl of white vinegar in a saucepan.
• Cook over low heat until the liquid has evaporated and the shallots are cooked.

Preparation of the leeks

• Wash the leeks thoroughly and chop the white part very finely.

Preparation of the winkles

• Rinse the winkles.
• Boil 1 l of water with 20 g of coarse salt, 1 bay leaf and the shallot trimmings.
• When boiling, dip the periwinkles,
• Leave on a high heat and remove from the heat as soon as it starts to boil again.
• Leave the winkles to cool in this stock and shell them.

Preparation of the shells

• Cook the cockles for 5 seconds in boiling water
• Remove the shells, keeping their juices intact
• Set aside in a cool place

Preparation of the clams

• Cook the clams for 7 seconds in boiling water
• Remove the shells, keeping their juices intact
• Set aside in a cool place

Preparation of the scallops

• Open the scallops.
• Clean them gently.
• Cut 12 strips of scallops and the rest into quarters.
• Set aside in a cool place.

At mealtime

Cooking leeks

• Melt butter in a saucepan, add the chopped leeks and cook over low heat, stirring frequently.

Finishing the potato syphon

• Take the mashed potato, add the liquid cream, heat well, strain the mashed potato through a sieve to obtain a fairly liquid and above all smooth preparation.
• Pour the puree into a syphon and gas with 2 cartridges.
• Heat the potato syphon in a pan of hot water.

Finishing the beurre blanc with seaweed

• Cut 200 g of butter and 200 g of seaweed butter into small cubes and set aside in a cool place.
• Heat the candied shallots with 5 cl of shellfish juice.
• Gradually add the cold seaweed and ½ salt butters.
• If the sauce is too thick, thin it out with a little shellfish juice or the juice from the winkles.

When serving

• Heat the plates.
• Warm up the leeks tenderly.
• Heat the beurre blanc with seaweed, add the shellfish: cockles, clams, winkles, scallops

Then remove immediately from the heat. The shells must not boil.

• Add yellow and green lemon peel and mix well.

Dressage

• Arrange the leeks on the bottom of the plate.
• Place the shellfish and beurre blanc mixture generously on top.
• Gently add the hot potato syphon.
• Decorate with a few shells and herbs, if necessary, and serve.

The success of this dish lies in the freshness of the shellfish and the accuracy of the cooking. Organization is the key word for this recipe. If the mashed potatoes can be made the day before, the preparations are made on the day of the meal, a few hours before.

For shellfish

Yoann Valzolgher - shellfish farmer and oyster farmer

You can find his production at the market:
Thursday - Pornic
Saturday - Saint-Marie
Sunday - Pornic

For scallops

Clément and Jean-Louis Sorin, The two brothers - fishermen

You can find their products at the market:
Wednesday - Préfailles
Friday - La Bernerie
Saturday - Préfailles
Sunday - La Plaine-sur-Mer

For vegetables

Philippe & Isabelle Sire - market gardeners

The products of the Sire family are available directly from them or at the market in Tharon-Plage on Saturday mornings
Isabelle Sire : 06 33 49 88 79
Philippe Sire : 06 83 38 44 37
23, La Maraicherie, 44210 Pornic

For butters

Beillevaire

Direct sale at the shop in rue Denis Papin in Machecoul - Monday to Friday
Or on the open-air markets in the region.

For salt

The Millac Salt Works

Emmanuel Violleau
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
E-mail : emnat@salines-de-millac.com
Direct sales at La Salorge all year round from Tuesday to Saturday from 10 am to 12 pm and from 4 pm to 6 pm or on the online shop: https://www.salinesdemillac.com/