Bulgur and scallops, emulsion with lemongrass

The emulsion: bring to the boil the fish stock with the bouquet garni and the stems of lemongrass. Cook and reduce to cover for 1 hour over low heat. Filter. Pour back into the pan, add the cream and let reduce by half.

Bulgur: peel the mango, detail the flesh in dice. Cut the pimientos in small dice. Rinse and thin the coriander. Heat the chicken broth.

In a frying pan, heat the duck fat and fry the chopped shallot without leaving any color. Add the bulgur, and always on the fire, mix until it is pearly. Pour 2 ladles of chicken broth and cook like a risotto, adding broth as it is absorbed, until fully cooked bulgur. Stir in the butter. Add the cubes of mango, pimientos and coriander leaves.

Season walnuts with salt and Espelette pepper. Fry them quickly in the pan in the duck fat. Sprinkle with a grated radish. Bring the lemongrass stock to a boil. Off the heat, vigorously emulsify by incorporating the whipped cream.

Spread the bulgur in plates, place the scallops on top, then pour a lemongrass emulsion cord. Enjoy.