Preparation time: 35 min
Cooking time: 15 min
Serves 6

 INGREDIENTS

• 6 carrots
• 500 g Jerusalem artichokes
• 3 leeks, white part only
• 1/2 cauliflower
• 18 raw king prawns
• 12 scallops
• 18 cooked whelks
• 2 sprigs of thyme
• 30 cl olive oil
• 1 egg yolk
• 3 eggs
• 3 cloves of garlic, chopped
• 1 cl lemon juice
• Salt & pepper

METHOD

Peel the carrots and cut them into sticks.

Chop the white parts of the leeks into 2 cm-thick circles and cut the cauliflower into small florets.

Peel and dice the Jerusalem artichokes.

Separately, place the vegetables in a bowl of water for 5 minutes.

Strain the vegetables, then place the carrots at the bottom of a stewpot, followed by the Jerusalem artichokes, leeks and cauliflower.

Add the thyme and king prawns, then put on the lid.

Heat to 2/3 of the maximum power of your stove.

Starting when the water droplets start beading on the lid, cook for 15 minutes.

If steam comes out of the lid while cooking, gradually lower the heat to maintain a warm temperature.

After cooking, remove from heat for 5 minutes before eating.

For the Aioli sauce: place the garlic and egg white in a bowl and progressively add olive oil as you whisk. Add the lemon juice at the end and season.

Cook the eggs for 10 minutes in a pot of boiling water.

Brown the scallops for 30 seconds on each side.

Serve the vegetables with the prawns, scallops, whelks, and sliced eggs with the Aioli sauce.