Cromesquis of Morisseau mussels with preserved lemons and spring onions

The cromesquis

Cook the Morisseau Mussels in a marinade. Once cooked, shell them one by one and keep the flesh. While cooking, add the white of the spring onions and the preserved lemons. Finely chop the mixture. Form small balls of mussel flesh and dip in egg, flour and breadcrumbs. Deep-fry.

Virgin tomatoes with pickling juice, curry powder and smoked paprika

Peel tomatoes. Score the skin with the blade of a knife (make a cross). Boil tomatoes for 2 minutes, then plunge into cold water. Peel and dice the tomatoes. Add the spring onion greens to the mixture. Season with salt, pepper, onions, garlic, curry powder and smoked paprika. Mix well and you’re ready to go!

Steak of pineapple tomatoes marinated in herb oil and lemon balm mayonnaise.

Thickly slice the tomatoes. Fry in herbed oil, then add the tomato slices (herbed oil = garlic and parsley blended in oil and lemon juice) and cook for a few minutes, then set aside. In a container, add the 2 egg yolks to one liter of oil, then add salt, pepper, mustard, vinegar and lemon balm previously cut into small pieces. Gradually whisk in the oil until the mayonnaise becomes thicker and thicker.