Multicoloured Shellfish Salad with Three Pepper Sauces and Camembert Recipe
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Requires a certain dexterity
Chef's Note
“Camembert is the most Gallic of cheeses… This recipe brings together on one plate color, crunch, refinement and a touch of the Mediterranean, all balanced by the creamy camembert. This dish is best served warm as a first course.”
Ingredients for 1 large camembert
- 2 kg (4 1/2 lb.) whelks
- 2 kg (4 1/2 lb.) clams
- 3 kg (6 1/2 lb.) winkles
- 2 dozen
- 1.5 kg (3 lb.) small squid or 2 kg (4 1/2 lb.) octopus
- 8 liters (32 cups) court-bouillon
- 4 small packets of peppercorns
- 5 g (1 tsp.) Camargue sea salt
- 900 ml (2 lb.) mixed salad greens (2 parts wild arugula, purslane, wild dandelion)
- 3 bunches of herbs (chervil, tarragon, chives)
- 150 ml (10 tbsp.) 20-30 year old balsamic vinegar
- 200 ml (3/4 cup) extra-virgin cold pressed olive oil
- 50 ml (3 tbsp.) sherry vinegar
- Salt and pepper
- 1 kg (2 1/4 lb.) red peppers
- 1 kg (2 1/4 lb.) green peppers
- 1 kg (2 1/4 lb.) yellow peppers
- 180 g (6 oz.) ripe camembert
For the tuiles
- 125 g (4 oz.) egg white
- 2 whole eggs
- 80 g (3 oz.) flour
- 50 g (3 tbsp.) melted butter
- 70 g (3 oz.) camembert, pressed through a sieve
- 2 pinches of cumin

Preparing the shellfish

  1. cook the three shellfish separately in three-quarters of the court-bouillon; shell them and set the meat aside in a little strained court-bouillon;
  2. cook the squid in the remaining court-bouillon in a covered pot with a cork (to keep it tender); slice;
  3. just before serving, season the shellfish and squid with some of the cooking liquid and the balsamic vinegar;
  4. open the oysters and poach them in their liquid

Making the sauces

  1. wash and slice the peppers; cook them separately in boiling water, then refresh in ice water to preserve their colour; purée each pepper until smooth, adding 60 g (2 oz.) camembert to each colour; put each purée through a fine strainer to obtain the three different coloured sauces;
  2. season with salt, pepper and lemon juice; keep warm over hot water;
  3. wash and pick over the salad greens; prepare the vinaigrette with the olive oil and sherry vinegar.

Making the tuiles

  1. sift the flour; add the eggs, egg whites and melted butter; season with salt and pepper;
  2. add the camembert paste, mix in a blender until smooth, then spread the batter on non-stick baking sheets to create 10 tuiles approximately 25 x 8 cm (10 x 3”).
  3. Bake in a 180° C (350° F) oven, watching them carefully; halfway through, place a rack on the tuiles so that they don’t warp.
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