Scallop, smoked salmon and blue cheese gratin

Preheat the grill to high.

Place the vinegar, peppercorns and water into a small non-reactive saucepan and bring to the boil. Simmer for 3-4 minutes, or until the liquid has reduced in volume by one-third. Set aside to cool.

Meanwhile heat some water in a small pan with the white wine vinegar and a pinch of salt. When the water is just coming to the boil, add the scallops and blanch for 30 seconds. Drain and transfer the scallops to an ovenproof gratin dish.

Cover the scallops with the smoked salmon slice and crumble over the blue cheese.

Place the reduced vinegar mixture in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water) and add the egg yolks. Whisk for 4-5 minutes, or until the mixture doubles in volume. Pour in the warm clarified butter in a thin, steady stream, whisking continuously until all of the butter is incorporated and the mixture is smooth and creamy. Season with salt and freshly ground black pepper, add the lemon juice and fold in the whipped cream.

Pour the mixture over the fish and cheese and place until the grill until golden-brown and bubbling. Serve with French bread.