© Adèle Roisné
Baked prawns (bbq), yellow wine sauce
Instead of meat, chef Noémie Cadré uses barbecued clams and sweet potatoes in this warm-weather recipe.
This recipe from Noémie Cadré, chef at the Caravane Palace restaurant in Rennes, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 4
- Preparation time: 25 min
- Cooking time: 35 min
Ingredients for Noémie Cadré's Barbecued Clams
- 1 kg clams
- 120 g salt
- 2 medium sweet potatoes
- 50 cl yellow wine
- 50 cl single cream
- 150 g butter
- 1 bunch sorrel
- 2 g agar-agar
- 200 g heavy cream
- Salt and pepper
Steps for Noémie Cadré's Barbecued Prairies
- Barbecue: Light the barbecue half an hour before cooking, to obtain red embers.
- Soak the prairies in 3 l of water and 120 g of salt. Stir and let stand.
- Sweet potatoes: Wrap the sweet potatoes in aluminum foil and cook directly on the coals for 30 min.
- After cooking, the skin of the sweet potatoes will peel off easily, and the flesh will have retained all its moisture and concentrated its flavors thanks to this technique.
- Vin jaune sauce: Reduce the vin jaune by half in a saucepan, then add the cream and butter.
- Blend until smooth and glossy, then adjust the seasoning.
- Sorrel gel: Blend a bunch of sorrel with 25 cl of cold water and 1 pinch of salt.
- Remove half the juice and bring to the boil.
- Stir in the agar-agar.
- Combine the hot and cold preparations and leave to set in a tin in the fridge.
- Once set, blend the sorrel gel until smooth.
- Place in a piping bag and store in the fridge.
- Clams: Carefully remove the clams from the disgorging water without inverting the container (so that the sand remains at the bottom).
- Place them in a dish on the BBQ grill and cover.
- Leave the prairies to open for 5 min, then let them rest in the smoke.
- Presentation: Divide the vin jaune sauce and heavy cream between the plates.
- Arrange the sweet potato pucks and the prairies on top.
- Add sorrel gel in dots across the plate.
Has this recipe inspired you to discover Noémie Cadré's cuisine? Read the Gault&Millau review of Caravane Palace.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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