Directions

• Prepare the beurre blanc: first heat the white wine with fresh herbs and cardamom & let it reduce by half. Then add the cooking cream & adjust seasoning with salt & pepper. Let it reduce again and thicken the sauce afterwards. Finish with good butter, sift through everything and add some stewed white mushrooms and grey shrimps
• Cut the prawns partially in 2 (don’t touch the head) & marinate them
• Cut the cherry tomatoes in 2 equal parts, cut the courgettes diagonally & finely chop the shallots
• Clean the clams very well, let them drain & precook the spaghetti al dente
• Bring the temperature of the Q-table to 160°C / 320°F (mode 7) & add butter to the frying area
• Fry the prawns on both sides very well, let the steam under the cloche for a minute & let them cook a little bit longer in the warming area
• Place the scallops with the shells in the frying area, adjust seasoning, let them cook further & add them to the prawns
• Add butter and olive oil again to the frying area, put the clams in it & let them cook together
• Before placing the cloche, add the courgettes and a splash of white wine
• Afterwards add the beurre blanc together with the shallots & place the spaghetti on top
• Mix all ingredients regularly & adjust seasoning as you wish
• Add the cherry tomatoes and the chervil & mix everything again
• Present the spaghetti with the clams and vegetables in the middle of a big beautiful fish plate with around the big prawns. Place the scallops on top of the spaghetti & finish with lemon
• Finish with a drizzle of olive oil, a little bit of freshly grated Parmesan cheese and some lemon grass
• ENJOY DINNER!