From June 13 to 15, 2019, the Balance and Gastronomy Festival returns for its 20th anniversary, revisiting the must-try dishes from nearby regions. This recipe was created by chef Jean-Pascal. Photo credit: ©Brides-les-Bains.
Cook the vegetables separately and precisely according to their varieties. To do this, immerse them in boiling salted water, then cool them in ice water. Drain.
After letting the whelks and razor clams drain for 2 hours in salted water to release the sand, cook the whelks for 20 minutes in a court bouillon and lightly sauté the razor clams for 3 minutes.
Make the aioli by whisking together 1 crushed clove of garlic with 1 egg yolk and 1 cooked, mashed potato with olive oil. Season by adding turmeric and soft cheese.
To finish, poach the cod fillets in a broth for 5 minutes. Warm all the vegetables in a skillet with a bit of water and a tablespoon of olive oil. Arrange nicely and enjoy.
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