Smoked pear, cauliflower & cockles

Antoine Foezon | 2/9/23

Combining fruit and seafood: that's the challenge of the expert dish created by 21st commis chef Antoine Foezon. His dish combines smoked pear, cauliflower and cockles.

serves 4

Preparation time: 50 min

Cooking time : 20 min

Rest : 6 days

2 organic Breton cauliflowers
1 bunch fresh coriander
½ l milk
¼ lemon confit with salt
3 pears
olive oil
salt and pepper

Marinated cockles

500 g cockles
1 onion
1 garlic clove
25 cl dry white wine
2 sprigs fresh thyme
2 bay leaves

Dressing

Purslane
Garlic flowers
Primros e

1 - Make the lacto-fermented cauliflower tabbouleh (6 days in advance): cut and blend a cauliflower into semolina. Weigh it and add 2% salt to the weight of the cauliflower. Add the chopped coriander leaves. Pour into a sealed canning jar and leave at room temperature for 5 days, then refrigerate for 24 hours.

2 - On the big day, prepare the cauliflower pur&e acute;e: cut ½ cauliflower into small pieces. Cook in milk for 15-20 min, then drain. Blend with the preserved lemon, salt and pepper to taste.

3 - Make the smoked pears: peel the pears, keeping the peelings and trimmings for the vinaigrette. Cut into 6 discs 2.5 cm thick. Remove the core using a cookie cutter. Smoke for 1 h 30 in a smoker (if you don't have one, read the chef's tip).

4 - Prepare the cockles marinière-style: peel and finely chop the onion and garlic. Sauté without browning in 2 tbsp. olive oil, then add the finely chopped herbs and white wine. Bring to the boil. Clean the cockles. Add them to the previous preparation. Cover and cook for a few seconds, until they open. Remove, shell and save the cockle juice for the vinaigrette.

5 - Prepare the vinaigrette: cook the pear skins and trimmings in the cockle juice. Blend and sieve. Adjust the vinaigrette to your liking.

6 - Finishing: shred the remaining ½ cauliflower with a mandolin and place in iced water. Wash the purslane.

7 - Presentation: place a spoonful of cauliflower purée at the bottom of the plate. Arrange a disc of smoked pear, fill the inside with the cauliflower tabbouleh, add a few cockles in vinaigrette, arrange a few cauliflower shavings, the purslane and the flowers on top.

These recipes might interest you

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read