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Le Havre

Scallops Le Havre

Ingredients

• 16 scallops on the half shell
• 8 spring onions, finely sliced
• 3 fat cloves garlic, finely minced
• 50 gms. unsalted butter
• ½ cup finely chopped sweet basil
• 500gms. fish bones and head
• 6 black peppercorns
• 2 stalks celery, roughly chopped
• 1 medium carrot, peeled and roughly chopped
• 1 medium red onion, peeled and quartered
• 3 good sprigs fresh dill
• 700 ml. cold water
• ½ white wine glass of a good dry white wine
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• Rock salt to serve
• Colourful salad vegetables of your choice

Method

1. Remove the scallops from shells, rinse under cold water and set aside
2. Thoroughly clean shells, scrubbing if necessary, and set aside
3. In a heavy based saucepan place fish bones and head,peppercorns, celery, carrot, onion, dill, cold water and dry white wine.
4. Season with the sea salt and ground black pepper
5. Bring to boil, reduce to a gentle simmer and cook for 30 minutes
6. Strain the stock through a muslin cloth into a stainless steel bowl
7. Allow to sit for 30 minutes for any residue to settle
8. Strain again through clean muslin, gently pouring, leaving any residue in bottom of first bowl
9. Discard residue
10. Place stock in clean pan, bring to boil, reduce to gentle simmer
11. Allow stock to reduce to .5 of its' original volume
12. 2 minutes before stock has sufficiently reduced add .25 cup of the sweet basil
13. Taste for seasoning
14. Meanwhile, melt butter over medium heat in a heavy based pan until just foaming
15. Add spring onions, garlic,remainder of sweet basil and .25 tsp. ground black pepper and cook until onion just retains some crispness
16. Drain off butter and keep warm
17. Place scallop shells in oven at 80C to warm for serving
18. Place a small, flat bed of rock salt on plates and surround with colourful salad
19. vegetables
20. Poach scallops for two minutes each side in fish broth
21. To serve place scallop shells on rock salt so that they are level
22. Place a scallop in each shell and top with a little of the onion/garlic mixture
23. Fill each shell with fish broth, garnish with dill sprigs and serve

Le Havre

J'arrive au Havre

Huit heures du matin :

Je trouverai le autre elixir au Havre. J’ai acheté un billet pour le train. Les billets sont trés cher, mais j'ai d'argent. Le train quittera Paris a huit heures et demie du matin. Paris, Je te manquerai!

Dix heures et Demie du matin :

Je suis arrivé! Le train a été trés vite, alors j’ai mangé aprés nous sommes arrive. Le Havre est un trés beau ville, et je veux faire une promenade sur la plage, mais je besoin trouvre l’elixir.

L'auberge mysterieuse dans Le Havre

L'ancien drapeau du Havre