Shell gratin Saint-Jacques of Mother's Day

Ingredients

For 4 servings

• •16 16 piece(s) Shells
• •60 g 60 g Butter
• •2 2 piece(s) Shallots
• •200 g 200 g Mushrooms from Paris (blond)
• •20 g 20 g White flour
• •10 cl 10 cl Dry white wine
• •20 cl 20 cl Thick fresh cream
• •30 g 30 g Hats
• •1 1 boot(s) Flat parsley

Method

1. 1.Preheating of oven and preparation of ingredients
2. 2.Preheat the oven to 200°C. As it rises in temperature, rinse the mushrooms quickly and thinly. Peel and chop the shallots. Sciss the parsley flat after washing and drying. Check the Santiago nuts and remove the small nerves if necessary. Prepare all the ingredients at your fingertips to cook fluidly and avoid too long a scallop.
3. 3.Cook shallots and mushrooms
4. 4.Melt half the butter in a large pan over medium heat. Add the chopped shallots and let them become translucent without colouring. Then add the chopped mushrooms and cook for a few minutes stirring regularly. They must return their water and then start to lightly brown. This step allows you to concentrate the flavors and avoid them soaking the sauce during the baking process.
5. 5.Preparation of sauce base
6. 6.Add the remaining butter to the pan and sprinkle the flour over the shallots and mushrooms. Mix thoroughly for one to two minutes to coat the filling well and lightly cook the flour. Then pour the dry white wine gradually while stirring to avoid lumps. Allow to reduce a few moments in order to obtain a homogeneous base, already perfumed and more bound.
7. 7.Add cream and parsley
8. 8.Add the thick cream to the preparation, then mix until you get a creamy sauce. Add a good part of the chiseled parsley, keeping a little side for the finish if you want. Let simmer very gently for a few minutes so that the flavors mix well. The sauce should remain supple and supple, as it will thicken even slightly during baking.
9. 9.Setting up the Santiagos in the dish
10. 10.Lightly butter a gratin dish or divide the preparation into four small individual dishes for a more festive presentation. Place the Saint James nuts in the bottom, on a regular basis. Cover with mushrooms, shallots and cream sauce. Make sure to coat them well without too much cupping, so that they cook evenly and keep a soft texture after scratching.
11. 11.Adding breadcrumbs on top
12. 12.Divide the breadcrumbs homogeneously over the entire gratin surface. For an even more greedy result, you can add a few small hazelnuts of butter on top with what may be left of the expected quantity. This layer will make it possible to obtain a golden and slightly crispy finish, which will contrast pleasantly with the sweetness of the sauce and the mellow of the Santiagos.
13. 13.Bake gratin
14. 14.Bake the dish in the oven already preheated to 200°C and cook for about 12 to 15 minutes. Watch the cooking to prevent the Saint James from becoming rubbery. The top must be well golden and the sauce slightly simmering on the edges. If necessary, finish with one to two minutes under the grill, remaining attentive, to obtain a nice coloration without drying the preparation.
15. 15.Rest of gratin and service
16. 16.At the outlet of the oven, let the gratin rest for 2 to 3 minutes so that the heat spreads and the sauce stabilizes slightly. Sprinkle with the rest of chiseled parsley to bring a fresh and colourful note. Serve immediately, very hot, to make the most of the melting of the Santiagos and the crispy surface.