Large grilled scampi seasoned with Tandoori spices, young carrot purée with candied citrus fruit, reduction of green onion in brown butter
Recipe by Hélène Darroze

(12 people)
For the sauce:
3 green onions, 3.5 cl of cider vinegar, 1/2 lemon, 3 g pepper, 2 dl of chicken juice, 30 g of brown butter, 1 coriander twig

In a small high-sided frying pan, pour in the chopped shallots, pepper and vinegar. Reduce until dry. Then pour in the chicken and lemon. Let reduce for a moment. At the moment it is served, add the brown butter and chopped coriander.

For the scampi:
36 large scampi tails, 15 g Tandoori spice, 15 g of rice flour, salt, Espelette hot pepper, 50 g of duck fat

Season the scampi with salt and Espelette pepper. Then roll them in the blend of rice flour and Tandoori spices. Fry them in the duck fat.

For the carrot purée:
1/4 yellow lemon, 1/2 lime, 1/2 blood oranges, 1/8 pomegranate, 1 kumquat, 500 g of sugar, ½ of water, 720 g of carrots, 200 g of AOC butter, salt, Espelette hot pepper

Steam the carrots, then blend them and put them through a sieve. Candy the citrus fruit peel in the syrup at 30, then slice up finely. Blend the peels to the carrot purée and add the butter. Season again with salt and Espelette pepper.

Finishing touch:
In each plate, align 3 quenelles of carrot purée. Place the scampi on top of each quenelle. Pour a little sauce on top in a fine line.

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