Cook 150g of peas in a saucepan of salted boiling water for 5 minutes then drain.
Add the cream and season.
Melt the gelatine leaves in cold water and add to the mixture, together with the mascarpone and wasabi.
Allow to cool.
Sweat the shallots and lemongrass in a pan.
Add the shellfish, stir thoroughly, then add the coriander seeds and cover with white wine.
Cover the pan and allow to simmer until the shells open.
Strain the stock and set aside.
Once cool, remove the shells and discard.
Mix all the ingredients in a small bowl.
Fry the tuiles in a frying pan over a low heat, like pancakes, with no added fat, until they start to brown.
Open the oysters and pat dry using an absorbent cloth.
Finely slice the radish.
Cook the asparagus spears and additional peas for 3 minutes in salted boiling water and then plunge immediately in ice-cold water.
Cut the asparagus spears on the diagonal in 3cm pieces.
Top tip from the chef :
Strain the shellfish stock with a coffee filter for great results.
Make a round sweep of pea purée on the plate using a piping bag.
Add the cockles, oysters, flowers, tuiles, finely sliced radish, red chard leaves, asparagus and the remaining peas.
Top tip from the chef
You can use any flowers in this recipe, though borage goes particularly well with the iodine accent of the shellfish.
Supremely elegant, the 2008 vintage Blanc de Blancs is a heavenly match to this dish. Subtle notes of mint and honeysuckle enhance the creamy texture of the peas and vegetables, while generous citrus aromas evoking lemon, grapefruit and kumquat bring unexpected vibrancy to the dish. The Champagne’s freshness and zing on the palate provide the perfect foil to the sea-imbued notes of the shellfish and oysters and make a striking contrast with the wasabi.