Normandy Scallops & Watercress Gnocchi

This dish, from Le Bristol Paris: An Ode to the French Art de Vivre by Laure Verchère, is sumptuous with caviar and smoked potato crémeux, making it a feast for the eyes and the taste buds.

Serves 4

INGREDIENTS

For the potato foam

• 125 g Ratte potatoes
• 65 g cream, smoked
• 56 g cooking water infused with the
• Ratte potato skins
• 35 g oil, smoked

For the scallops

• 12 very large scallops
• Oil
• Mignonette pepper and Guérande sea salt

For the watercress jus

• ½ bunch watercress
• Mineral water

For the watercress coulis

• 1 bunch watercress
• Olive oil

For the matured caviar

• 40 g matured caviar

For the potato gnocchi

• 100 g Ratte potatoes
• 2 tsp egg yolk
• 1 tsp watercress coulis
• 10 g all-purpose flour
• 2 tsp grated Parmesan cheese
• Salt

For the garnish

• Watercress

METHOD

1. For the potato foam, peel and boil the whole potatoes in unsalted water, then pass through a fine sieve (or fine potato ricer).
2. Smoke the liquid cream in a mixing bowl with a smoke gun for 2 x 10 minutes, then cover with plastic wrap.
3. Blend the potatoes, cream, cooking water, and smoked oil together while hot. Adjust the seasoning, transfer to a siphon and inject gas. Keep the foam warm at around 140°F (60°C).
4. For the watercress jus, blend the watercress with mineral water, then strain through paper towels. Use the jus to thin the coulis it should have a thick consistency.
5. For the watercress coulis, remove the watercress leaves from the stems, setting aside 20 leaves as garnish. Boil in salted water, drain and blend, adding a little jus to adjust the consistency. Add a little fresh watercress to intensify the flavour, pass through a fine sieve and chill over ice.
6. For the potato gnocchi, bake the Ratte potatoes on a layer of coarse salt at 350°F (180°C/Gas 4), 0% humidity. Skin the potatoes while still hot and sieve the flesh. Mix with the egg yolk and season to taste.
7. Make marble-sized balls and shape into 20 gnocchi using the back of a fork, lightly floured. Plunge the gnocchi into boiling water and cook till they rise to the surface. Drain, then coat with the watercress coulis.
8. For the scallops, put a little oil in a skillet and when hot sear the scallops on each side for 1 min 30 sec Season with Mignonette pepper and Guérande sea salt
9. To serve, drizzle each plate with the watercress coulis, then arrange 5 gnocchi on top with 3 scallops in between. Top each gnocchi with a watercress leaf. Pour some coulis into a sauce boat and add the potato crémeux on top. Serve with the matured caviar on the side

Lead photo credit : ©Thomas Dhellemmes, from Le Bristol Paris, Flammarion