Recipe for 2 portions For the Cider leaf: 30cl Dry Cider 10cl Hydromel ½ Soupspoon honey 2 ½g Gellan For the Sushi: ½ Butternut squash 1 Granny Smith 2 Scallops 1 Soupspoon Oyster sauce 4cl White balsamic cream 25g Mâche 1 Sheet dried nori 15cl Rice Vinegar 15cl Mirin For the Apple Purée: 1 Granny Smith 1 Lime For the Breton Algae biscuits: 100g Lightly salted butter 20g Brown sugar 1 Egg yolk 28g Fromage frais 70g Flour 30g Buckwheat flour 2g Baking Powder 1 soupspoon flaked Breton algae Sea Salad: 20g Dried black mushrooms 25g sea lettuce 25g Dulce seaweed Mâche Emulsion: 50g Mâche Seawater Mineral water
Method For the Breton algae biscuits: In the mixer, blend the butter with the sugar, then add the egg yolk and finally the fromage frais. Once fully mixed, add the flour and baking powder through a sieve to produce the pastry. Finally, add the algae. Roll out the pastry on Clingfilm to create a roll of approx. 3cm diameter. Chill. Cut into discs of approx. ½ cm thickness. Place on baking paper and cook in oven for 8 minutes at 180°C. For the Sea Salad: Rehydrate the black mushrooms, rinse the two seaweeds in fresh water and drain. Finely julienne all three ingredients. For the Mâche Emulsion: Mix all the ingredients in the blender. Season, strain and chill. For the Cider Leaves: Mix all the ingredients in a pan, bring to the boil and reduce by half. Skim the froth from the top and chill. Measure out 200g of the liquid and add the Gellan powder. Increase heat to 80°C, strain and pour onto a flat plate. For the Sushi: Finely chop the butternut squash. At the same time, warm up the Mirin and the rice vinegar. Pour the liquid over the butternut squash and marinate. Put the butternut squash into a vac-pac bag and cook for approx. 8 minutes. Finely chop the apple and cook in a vac-pac bag for 2 minutes. Place both bags in the ice to cool down. Open the scallops, keeping only the white flesh and chop. Mix the scallops with the butternut squash and the cut-mâche . Season with the white balsamic cream, the salt, Oyster sauce and the pepper. For the Apple Purée: Put the apple in a vac-pac bag with the lime juice. Steam cook them chop finely. To Serve: Spread the butternut squash leaves on absorbent paper and then on the clingfilm, placing the mixture in the middle. Roll tightly then wrap in the cider leaf. Chill. Remove the sushi roll from the fridge and cut into small pieces (approx. 5cm) Wrap a small band of dried Nori around the pieces. Place 1 or 2 sushi rolls on each plate alongside the biscuit and the algae salad. Make an apple quenelle and a line with the mâche jus. The plate can be decorated with a few mâche leaves. Recipe by French chef Nicolas Guiet - Winner of the Loire Valley Lamb's Lettuce International Mâche Match competition.