Shells St Jacques of the Fisherman of Yport in Normandy
- Total time
- 1 h
- servings
- 5 servings
- Dish type
- Other
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Prep
30 min
Cook
30 min
Total time
1 h
Ingredients
Ingredients
- 15 15 nuts
- 1 1 leeks
- 4 4 carrots
- 1 1 branches of celery branch
- 4 4 shallots
- 5 c. à soupe 5 tablespoons of cream
- 1 gousse 1 clove of garlic
- salt
- pepper
- 25 cl 25 cl of white wine
- 25 g 25 g butter
- parsley
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Method
- 1
Peel and wash all vegetables.
- 2
Cut the leeks and carrots very finely to make them a "Julienne" (fine).
- 3
Melt the butter and sweat the cut shallots very finely.
- 4
Add carrots, leeks and celery and cook very gently to get a vegetable confit.
- 5
Add the wine and let it reduce (the mixture must keep the beautiful color of the vegetables).
- 6
At the end of the cooking, place the St Jacques shells with the clove, the salt tip and pepper. As soon as the shells are laid, cook very gently to stiffen only on each side. N.B.: the shell to stay tender and melting must be just hot because too cooked it becomes firm.
- 7
Add the cream (without boiling) just to heat.
- 8
Put your preparation on your plates: A spoonful of vegetable fondue, gently place your three shells and decorate with parsley.
Source : marmiton
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