Saffron coquilles with salicornia
pinch of saffron
3 tablespoons white wine
juice of ½ lemon
1 finely chopped garlic clove
1 tablespoon sesame seeds
salt & pepper
·Fry four slices of parmaham / prosciutto on the Teppanyaki plate and serve with coquilles.
·Do not grill the coquilles for too long, they can toughen up very easily upon cooking.
·During the grilling you will see the colour of the coquilles change from glassy into white. The coquilles are perfect when they have a thin glassy stripe in the middle.