Cut the carrot and the leek greens into fine julienne. Cook for 8 minutes in salted boiling water. Book.
Turn the carrots, turnips, zucchini and cucumbers into olives, season them and cook them "al dente" separately. Book.
In a large sauté pan, put the peeled onion. Brown gently in butter. Deglaze with the single malt whisky. Moisten with the stock of soles and add the Cayenne and the pistil of saffron. Immerse the langoustines in it for 3 minutes, drain them, shell the tails. Keep warm.
Then cook the salted and peppery salmon cutlets for 2 minutes on each side.
Open the oysters over a small container to catch the juice. Detach the oysters from their shell. Put the oyster juice in a small sauté pan after filtering it. As soon as it simmers, poach the oysters in it for thirty seconds.
Set the oysters aside. Let their cooking reduce by half, then pass through a fine sieve.
Arrange on a large plate, the salmon cutlets, the scallops, the langoustines and the oysters, on which you have a little julienne of carrots and green leeks. Distribute the turned vegetables between each element. Place the prepared plates in the hot oven that has been turned off.
Put the sauce back on the heat, adding the cream and sea juice. Taste, salt and pepper as needed.
Remove the plates from the oven and cover each element with this sauce. Garnish with chervil.
This recipe is tedious and time-consuming to make, but I submitted it to you anyway, because it is a very fine dish that is likely to earn you great compliments.
