and Camarons Duo,
Palm Hearts Salsa with Chardonnay
By Executive Chef Jacques
The Prince Maurice Hotel, Mauritius Island, Madagascar
150 grams Scallops
Lemon Grass Sticks (about 8 cm)
200 grams Camaron Tails (giant fresh water shrimps)
1 Palm Heart
10 cl Nuts Vinaigrette Sauce
10 cl Lemon Juice
15 cl Olive Oil
10 cl Chardonnay Vinaigrette Sauce
the scallops and the camaron tails with salt, pepper,
a few lemon drops and olive oil. Keep in the fridge.
2. Put in
a bowl the Chardonnay vinaigrette and the lemon juice.
the palm heart and mix it to the vinaigrette. Add salt
and pepper as needed.
4. The palm
heart and the vinaigrette must be thoroughly mixed to
serving, pick the scallops on the lemon grass sticks.
Pan them lightly in a non-adhesive pan. Do the same with
the camarons. Keep it warm.
In a plate, form a pyramid with the palm salad, and put
a scallop skewer on top of it. Place the camaron tail
in the middle of the plate and garnish with a lettuce
bouquet. Pour some nuts vinaigrette around it and serve