Herb butter
- Combine the butter with the chopped garlic, chopped parsley and shallots, basil, sea salt, black pepper, Worcestershire sauce and Tabasco.
Cooking the seafood
- Season the seafood with salt and pepper.
- Sauté the clams, shrimp and scallops with butter and garlic.
- Flambé with white wine, vermouth and Pernod.
- Keep the seafood warm and preserve the cooking juices.
Cooking the tofu
- Sauté the tofu in the clarified butter until crisp.
- Season with 5 spice and salt.
Herb butter sauce
- Reduce the seafood cooking juices in a small saucepan and emulsify with the herb butter (cold).
- Use the sauce obtained as a vinaigrette base: add the lemon juice, then the olive oil and emulsify using a mixer.
- Set aside in a bain-marie.
Cooking the smelt
- Season and coat the smelt with flour.
- Fry them in clarified butter.
- Drain on paper towels.
Garnish
- Mix the spinach, watercress, rocket and quinoa with a little herb butter vinaigrette.
- Check the seasoning.
Finishing and dressing
- Place a cube of tofu on each plate.
- Sauté the clams, shrimp and scallops with butter and garlic.
- Arrange the quinoa sprouts.
- Add a spoonful of herb butter sauce.