Pollock Brandade with Roasted Langoustines light and flavorful

The day before
Pour half of the coarse salt and half of the thyme flowers onto a plate, then place your yellow pollack fillets and cover with the other half of the salt
cover with a cloth and refrigerate overnight.

1 The next day
Peel your potato, cut it into large pieces and cook it steamed (if you can) or in salted water.

2 Meanwhile, heat your milk with a tablespoon of turmeric and cook your garlic cloves for 5 minutes at a very gentle simmer.

3 Remove your pollack fillets and rinse them with cold water under the tap, then dry them on absorbent paper, and poach them for 3 minutes in the hot milk* yellow and tangy with garlic, then drain the fillets and garlic cloves.

4 With a mortar or fork crush your potato in a salad bowl, add your fish flaked and your cooked garlic cloves,
Then pour olive oil drop by drop like a mayonnaise, taste the seasoning, mix everything well and keep warm.
Now it's time for tasting
In a large pan pour 1 tablespoon of olive oil, when it is very hot, roast your langoustine tails 1 minute on each side with a good turn of the pepper mill, turn off the heat under your pan.
Finishing
On warm plates, in 4 tall rings mold your brandade placing your langoustine tails on top and your pepper crosshatch, then remove the rings and arrange harmoniously tomato coulis and soybean seeds then pour over a little of the remaining oil from cooking the langoustines.
*The soybean seeds can be replaced by small raw fava beans
*Above all, don't throw away this milk, some pasta or rice will enjoy it.