Smoked pear, cauliflower & cockles

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.

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