Philippe Etchebest's Fresh Marbled Goat Cheese with Tangerine Oil, Lobster Bisque (serves 4 to 5 persons)

For the marbled goat cheese:

100g fresh goat cheese

60g swiss chard (only the white)

20g onions

20g carrots

10g pine nuts

½ bundle of Italian parsley

40g fresh prawns or lobster

tangerine oil

80g flour

1 egg, beaten

100g bread crumbs

2g olive oil

For the lobster bisque:

Prawn or lobster head and carcass

50g shallots

50g carrots

50g leeks

10g garlic

1 soup spoon of tomato paste

1 star anise

5cl cognac

10 cl white wine

60cl cream

¼ bundle of tarragon

¼ bundle of basil

Method

1. Cut the onion, carrot and swiss chard in small cubes, cook on a low heat with olive oil, allow to cool

2. Cut the lobster or prawn meat in small pieces

3. Chop the herbs finely

4. Mix the goat cheese with the pine nuts, tangerine oil and other ingredients

5. Take the nut mix in your hand and roll into a ball until about 1 inch large, keep in the fridge

6. Coat each ball individually: first in the egg, second in the bread crumbs, and in the egg then the bread crumbs again (flour is not required for the second time)

7. Keep in the freezer

Bisque

1. Roast the prawn or lobster head and carcass in olive oil, add the garnish and cook slowly

2. Blaze with the cognac, deglaze with the white wine and let it reduce

3. Add the cream and bring to boil for 5 minutes. Put aside and let it infuse with the basil and tarragon for ½ hour. Boil again then strain.

Plating

1. Stir-fry the marble goat cheese when still frozen, (serve 1 ball as an amuse bouche or 2 to 3 as a small appetiser)

2. Boil the sauce and mix until foamy

3. In a small bowl plate, pour in the sauce before the marbled goat cheese, sprinkle some tangerine oil around. Serve hot