Nord-Pas de Calais - Créateurs d'horizons

Recipe with Ratte du Touquet potatoes with a rosace of scallops

Ingredients (4 people.)

For the cream of Rattes potatoes
500g Ratte du Touquet potatoes, 200g butter, 300g full-cream milk, table salt, nutmeg, white pepper.
For the scallops rosace
2kg of scallops.

Cream of Ratte du Touquet potato soup with scallops
  • Cream of Ratte du Touquet potato soup with scallops
  • © Eric LEBRUN
A good chef is 20% skills and 80% tricks

Prepare the cream of Rattes potatoes:

■ Cook the peeled potatoes in a pressure cooker with a handful of coarse salt for about 10 minutes.
■ Mash the cooked potatoes (with a fork or a potato masher).
■Add small cubes of very cold butter to the purée. Season with salt, white pepper, and a small amount of grated nutmeg.
■Add and mix the full-cream milk, added previously onto the potatoes-butter mixture to boil. The purée should now be very fluid.
■ Put the purée in a 1 litre single-walled siphon. It can be put in a bain-marie so that is does not need to be reheated (there will be no formation of crust or skin). Arrange in a glass.

Cream of Ratte du Touquet potato soup with a rosace of scallops
  • Cream of Ratte du Touquet potato soup
  • © Eric LEBRUN

Prepare the scallops rosace

■ Carefully clean the scallops (remove the coral and the bards).
■ Create rolls with the scallops by placing them head-to-toe in aluminium foil. Close the ends carefully. Leave them to cool for 30min in the fridge. Once they have been seized by the cold temperature, remove the aluminium foil and cut the rolls into thin slices.
■ Arrange 9 scallops in a circle to make the rosace in a shallow bowl.

Scallops arranged in the bowl
  • Scallops arranged in the bowl
  • © Eric LEBRUN
All it takes is the right harmony to exalt a simple product!
The chef’s hands perfect the recipe
  • The chef’s hands perfect the recipe
  • © Eric LEBRUN

The chef’s little secret

There is always a little spoon in the pocket of his jacket. “For tasting and correcting!”