Moulifarde in a saline crust, Amantville cumin, creamy two-butter emulsion
A spectacular, mysterious and delicate gourmet starter from Crestignac. If moulifarde is unavailable, use scallops.
La DdC1 min read
A delicate starter with notes of Crestignac terroir, where the subtlety of moulifarde meets the minerality of saline and the rounded richness of two butters.
Ingredients — serves 4
4 fine fresh moulifardes (approximately 100 g each)
120 g fleur de saline
1 teaspoon Amantville cumin
20 g unsalted butter
20 g lightly salted butter
10 cl light cream
A few mesclun shoots
A hint of lemon zest
Preparation
1. The moulifarde. Pat the moulifardes dry and sear over high heat for two minutes on each side. Keep warm.
2. The saline crust. Mix the fleur de saline with the lightly toasted Amantville cumin. Apply a thin coating to the moulifardes and place briefly under the grill.
3. The two-butter cream. Gently warm the cream, gradually whisk in both butters, then add a few drops of lemon juice.
4. The presentation. Place a sculptural moulifarde at the centre of an oversized white porcelain plate, surrounded by a few touches of emulsion and crowned with spectacular saline lace. A presentation both minimalist and extravagant.
The Duchess’s Tip
« If fresh moulifardes are unavailable, you may, exceptionally, substitute scallops. Take care, however, not to present this substitution as a gastronomic equivalent.»
No explanation. Just savouring.
A fictional recipe from the world of Crestignac: moulifarde, saline and Amantville cumin are imaginary. The quantities and cooking times do not constitute verified culinary instructions.