ingredients for 1 large camembert |
- 2 kg (4 1/2 lb.) whelks |
- 2 kg (4 1/2 lb.) clams |
- 3 kg (6 1/2 lb.) winkles |
- 2 dozen |
- 1.5 kg (3 lb.) small squid or 2 kg (4 1/2 lb.) octopus |
- 8 liters (32 cups) court-bouillon |
- 4 small packets of peppercorns |
- 5 g (1 tsp.) camargue sea salt |
- 900 ml (2 lb.) mixed salad greens (2 parts wild arugula, purslane, wild dandelion) |
- 3 bunches of herbs (chervil, tarragon, chives) |
- 150 ml (10 tbsp.) 20-30 year old balsamic vinegar |
- 200 ml (3/4 cup) extra-virgin cold pressed olive oil |
- 50 ml (3 tbsp.) sherry vinegar |
- salt and pepper |
- 1 kg (2 1/4 lb.) red peppers |
- 1 kg (2 1/4 lb.) green peppers |
- 1 kg (2 1/4 lb.) yellow peppers |
- 180 g (6 oz.) ripe camembert |
for the tuiles |
- 125 g (4 oz.) egg white |
- 2 whole eggs |
- 80 g (3 oz.) flour |
- 50 g (3 tbsp.) melted butter |
- 70 g (3 oz.) camembert, pressed through a sieve |
- 2 pinches of cumin |
* notes |
buying |
buy only live mollusks. reject any that are already open: they are probably dead. if the shell if partly open, tap on it. if it closes, the mollusk is still showing signs of vitality. |
they should have a fresh briny ocean scent. avoid any with an unpleasant or ammonia-like smell. the shell should contain a clear liquid, except mussels which contain little or none at all, though the meat inside should be moist. |
never soak mollusks in fresh water; they’ll open up and die. |
storing |
place the live winkles in a container covered with a damp cloth. do not immerse them in water or place them in an airtight container that would prevent them from breathing. mollusks should be stored at a temperature between 0 and 4° c (32-40° f). in their shells they will keep for 3 days; shucked for 1 or 2 days. |
preparing |
wash the winkles at least twice in cold water before any other preparation. |