So, being world reknowned chefs, we decided it was a win-win - Pierre could really use our help. We put on our Saturday morning finest, and went into the kitchen to sweat it out. Here's a picture of me telling everyone what a tomato is (nobody had ever seen one):
LA MÉDITERRANÉE…pour quatre personnes:
200 gr. Rock salt
60 gr. Flour
20 gr. Potato flour
50 gr. Butter
3 spoons Olive oil
1 spoonful Paprika powder
24 pcs. Gambas (or prawns, for you English-speakers)
1 spoonful White Port
1 spoonful Espelette pepper
2 pcs. Eggs
2 pcs. Saddle of rabbit
1 spoonful Rosemary
4 dl. Cream
300 gr. Rocket salad
1 spoonful Sage
2 pcs. Garlic
1 spoonful Tarragon
250 gr. Cuttlefish
2 pcs. Leek
300 gr. Hummous
- Cover an oven tray with rock salt, place the whole potatoes on the tray and cook for 1½ hour at 180 degrees. Peel the potatoes, mash them and add the flour, paprika powder, egg yolk and potato flour. Mix until you obtain a dough texture and roll into in a large cylinder shape. Cut it in pieces of approximately 4 centimeter long and a diameter of approximately 2 centimeter.
- Cut the cuttlefish in pieces and keep it aside.
- Cook the gnocchi in water with rosemary and reserve on the side.
- Cook the rocket salad in a pan with a little bit of water from the gnocchi and add the cream. Let it cook on low heat.
- Heat the gambas with the white Port, butter and espelette pepper.
- Heat olive oil in a pan and sear the saddle of rabbit. Add the butter. When the butter is fully melted, add the sage, chopped garlic, tarragon and the cuttlefish.
- Cut the leek and add in the pan with the rabbit along with the gnocchi.
Put the rocket salad in the center of the plate, place the mixture of rabbit, cuttlefish on top and then the gambas. Pour a little bit of the cream of the rocket on top of the dish.