A Recipe by Patrice Caillault, Chef of Domaine de Rochevilaine, Billiers, Morbihan (Brittany, France). To be enjoyed with a Pouilly Fumé Gemme Océane
Ingredients – Serves 6
- 18 nice scallops
- 30 g de caviar of Aquitaine
- 2 watercress bunches
- 2 leaks
- 3 potatoes
- 2 cubes of chicken stock
- 25cl of liquid fresh cream
- 3g butter
Method
Rinse and dry the scallops on a cloth. Destalk and wash the watercress, soak it for 2 mn in boiling salted water; drain it thoroughly, mash it up.
Peel, wash and quarter the potatoes. Dilute the cubes of chicken stock into 1 litre of hot water. Let the leeks melt slowly with butter in a stewpot, stir regularly. Add the chicken stock, potatoes, salt and pepper, simmer for 20 mn.
Blend and mix the mashed watercress with fresh cream. Put a lid on the stewpot to keep warm, do not boil.
Serving
Halve the scallops in their thickness. Set 3 cold halves into 6 bowls or soup plates. Top each half with a spoonful of caviar then put the second half on top.
Pour the hot vichyssoise watercress around and enjoy straightaway.
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