Laurent Mariotte 16:56 pm, June 05, 2023

Every Saturday, Laurent Mariotte and his columnists spend the guest on the grill: an interview that allows us to learn more about the culinary tastes of our personality of the week.

Ingredients:

700g scoter

Coarse salt

Bouquet garni

1 yellow carrot

1 orange carrot

5 pepper artichokes

Green peas

Beans

Purple basil

Tarragon

For mayonnaise:

200 g of oil (easier grams than cl)

Two egg yolks

A teaspoon of mustard

A tablespoon of vinegar

Salt and pepper

3 pinches turmeric

2 small cloves chopped garlic

In a large saucepan, with a bouquet garni and coarse salt, cook a beautiful piece of scoter for 3 hours. Ten minutes before the end of cooking, add 1 yellow fane carrot, 1 orange fane carrot, some pepper artichokes (previously turned and hollowed out in the center with a Parisian spoon). Allow the scoter to cool in the broth before cutting very thin slices.

Prepare a mayonnaise with garlic, a little turmeric.

Prepare the dish by adding peas and beans, a few leaves of purple basil and tarragon.

Cut the cooked carrots into fine brunoise, add 10 cl of preheated jelly and stir in the rest of the chopped scoter. Divide this preparation into a silicone mold with small half-spheres. Store for a few hours in the refrigerator. Unmold the half-spheres and join them together to form a ball to be deposited in the heart of the artichokes.