Level : 3 peppers
Serving size : 2 servings
Time: 45 minutes
-400 g. beef scapula
-50 g. Firebarns Mardi Gras spices
-2 roma tomatoes cut in small cubes
-1 French shallot, finely chopped
-1 Jalapeño pepper seeded and diced
-1/2 English cucumber, diced
-1/2 red bell pepper cut in small dices
-A bunch of curly parsley
-Freshly ground pepper
-Preheat the BBQ to 450F and place the corn cobs without peeling them. Cook for about 5 minutes until the leaves blacken. Turn over and cook for another 5 minutes. Remove the leaves completely and continue cooking for about 2 to 3 minutes on each side until the corn kernels begin to blacken. Remove and set aside.
-Let macreuse temper for about 30 minutes before starting to work on it. Cut macreuse into 2 pieces. Brush each side with olive oil and coat each side with Mardi Gras spices.
-Cook on the BBQ for about 3 to 4 minutes on each side, remove from heat and let rest for 10 minutes. Cut lemons in 2 and grill for 2 to 3 minutes.
-Cut the scaber into thin strips of about 2 to 3 cm.
-In a bowl, combine the grilled corn, cucumber, tomatoes, jalapeño pepper, French shallot, red bell pepper, juice of half a grilled lemon, a drizzle of olive oil and a dash of Mardi Gras spices.
-Serve the scoter with the corn salsa and sprinkle with parsley before serving.