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With carpaccio, snack or sauce… We (re)discover plates with 42 fresh and delicate recipes.
With its delicate flesh and nutty flavor, the headscarf is the centerpiece of holiday meals. But why enjoy it exclusively during the festive season? In season from October 1 to May 15 under strict regulations, in the kitchen we take advantage of the versatility of the 5-star shellfish to turn it into a carpaccio, salad or even a broth. Here are 40 recipes to make this honest food all season long.
In carpaccio
Subliming the ground is child’s play. With its delicate body, whose aroma evokes nuts, the little thing can take it to the level of a high-class dish. The proof is in the carpaccio. Simply slice the walnuts into thin slices and garnish them with various spices for an elegant and light dish. So we cover the crust with Ossau-Iraty sheep cheese, sprinkle with pink berries and onions. To focus on originality with transalpine flavours, it is garnished with burrata, beetroot and caviar. Finally, for a fresh and tangy appetizer, center the plate with citrus fruits with three lemons: yuzu, caviar lemon and lime flavored carpaccio.
As a main course
Walnuts also feature prominently in main dishes. So we stuff it into a delicious piece of leeks and salmon, all garnished with cheese. For a healthy meal, we choose a recipe for clams topped with carrots and turnips, topped with fish stock and a white wine sauce. Finally, for the sauced main course, we opt for the Armorican recipe, in which walnuts are mixed in brandy and then topped with a tomato sauce flavored with a bouquet garni. Get your aprons.
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A snack bar
Delicious eaten raw, the caterpillars also pinch the taste buds when it turns golden as desired. After nibbling, it’s tossed into a salad and accompanied by lamb’s lettuce, lettuce and chickpeas before tossing everything with a fresh herb dressing. Chef Julien Bobichon offers a quick recipe in which golden sheets are enriched with a beetroot vinaigrette. Enjoy with lamb and carrot salad. Finally, for a tempting and original play on texture, we spread the crispy breadcrumbs made from speculo, which we accompany with creamy Jerusalem artichokes. A gourmet seasonal recipe that can be enjoyed through May.
Source: Le Figaro
