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 Idée recette de la Cave Beetschen entrée gastronomique poisson Noix de Saint Jacques piquées de citronnelle fondue de poireaux à la moule de Bouchot émulsion d’une sauce Poulette safranée

Scallops with a pinch of lemongrass, Bouchot-moulded leek fondue

and emulsion of saffron chicken sauce 

By Frédéric Chamaret, Gastrodomicile

 


Ingredients for 4 people

8 nice scallops                                                                        

2 lemongrass sticks                                                          

400g white leeks                                                                         

500g farmed mussels                                                                       

1 shallot                                                                             

80g butter                                                                            

150ml cream                                                                                

1 saffron powder sachet

100ml white wine

2 tbsp olive oil

Salt/pepper

 

Method

Moules marinière

 

Sweat the finely shredded shallots in 20 grams of butter and add the mussels and white wine. Cover and cook for 4 to 5 minutes, then set aside.

Leek Fondue

Wash the leeks and slice them thinly. In a saucepan melt 40g butter, add leeks, season and sauté over low heat for a good 10 minutes.

'Poulette' Sauce

Shell the mussels (keep some whole mussels for decoration) and pass the cooking juices through a cheesecloth into a saucepan.

Reduce the mussel juices for 5 minutes then add the cream, remaining butter and saffron powder. Reduce until syrupy and mix it together. Season, add the shelled mussels and set aside.

Cut the lemongrass in half and make skewers. Fry the scallops in olive oil for 2 minutes on each side.

 

Presentation

Place some leeks on a plate and the skewer on top. Drizzle with sauce, garnish with a few whole mussels and a basil leaf.

 

 

Bon Appétit!