Herb butter

 

  1. Combine the butter with the chopped garlic, chopped parsley and shallots, basil, sea salt, black pepper, Worcestershire sauce and Tabasco.

 

 

Cooking the seafood

 

  1. Season the seafood with salt and pepper.
  2. Sauté the clams, shrimp and scallops with butter and garlic.
  3. Flambé with white wine, vermouth and Pernod.
  4. Keep the seafood warm and preserve the cooking juices.

 

 

Cooking the tofu

 

  1. Sauté the tofu in the clarified butter until crisp.
  2. Season with 5 spice and salt.

 

 

Herb butter sauce

 

  1. Reduce the seafood cooking juices in a small saucepan and emulsify with the herb butter (cold).
  2. Use the sauce obtained as a vinaigrette base: add the lemon juice, then the olive oil and emulsify using a mixer.
  3. Set aside in a bain-marie.

 

 

Cooking the smelt

 

  1. Season and coat the smelt with flour.
  2. Fry them in clarified butter.
  3. Drain on paper towels.

 

 

Garnish

 

  1. Mix the spinach, watercress, rocket and quinoa with a little herb butter vinaigrette.
  2. Check the seasoning.

 

 

Finishing and dressing

 

  1. Place a cube of tofu on each plate.
  2. Sauté the clams, shrimp and scallops with butter and garlic.
  3. Arrange the quinoa sprouts.
  4. Add a spoonful of herb butter sauce.