Club Gascon's Pascal Aussignac creates a dish with a depth of flavour evoking the ocean for Taste of London. What does Pascal think of rice pudding? Read our interview with the French chef.
Espelette chilli powder comes from the Basque region of France. Squid ink paste is stocked by good fishmongers and speciality delicatessens. Restaurant chefs would make the sauce foam by putting it in a Pacojet siphon with two gas cartridges.
1. Add 1 teaspoon of the olive oil to a preheated saucepan and sauté the scallop trimmings. Add enough water to cover the trimmings, bring to the boil and reduce the heat. Simmer for 20 minutes.
2. Strain the liquid through a sieve, retaining the sauce. Add the squid ink paste and beat all the ingredients. Then add another 2 teaspoons olive oil. Season with salt and pepper and add half the Espelette chilli powder.
Ask your fishmonger to clean the scallops and keep the trimmings
3. The sauce should look shiny. In a saucepan, heat the milk with the crushed garlic cloves.
4. Season with salt and pepper and the rest of the Espelette chilli powder. Add 3 tablespoons of olive oil. Add the yellow cornmeal and cook for 10 minutes, stirring constantly. Strain through a sieve and keep warm.
5. Melt the butter in a saucepan then add the scallops. Cook for 3 minutes or until golden.
6. To serve, take six soup plates, place each scallop in the middle of the plate then carefully pour the black sauce around them. Garnish with wild rocket leaves.
.jpg)
Recipe © courtesy of Pascal Aussignac at Club Gascon
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.