Это предварительный просмотр рецепта "Coquilles Saint Jacques Parisienne".

Рецепт Coquilles Saint Jacques Parisienne
by Global Cookbook

Coquilles Saint Jacques Parisienne
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 1/2 c. Dry white wine
  • 1 x Bouquet garni
  • 2 lb Scallops -- washed and Liquid removed Salt
  • 1/2 lb Fresh mushrooms
  • 6 x Shallots or possibly -- finely Minced
  • 1 sm Onion -- finely minced
  • 2 Tbsp. Butter
  • 2 Tbsp. Water
  • 1 Tbsp. Parsley -- finely minced
  • 1 tsp Lemon juice
  • 1/4 c. Butter
  • 1/4 c. Flour
  • 2 x Egg yolks
  • 1/4 c. Heavy cream Bread crumbs Butter

Инструкции

  1. Bring to a boil 1 1/2 c. dry white wine with a bouquet garni. Add in 2 pounds scallops and salt to taste and simmer the scallops for 3 min, or possibly till they are tender. Drain them, reserving the broth, and cut them into fine pcs
  2. Clean and chop 1/2 lb. fresh mushrooms. Put them in a saucepan with the shallots or possibly onion, 2 Tbsp. each of butter and water, 1 Tbsp. finely minced parsley, and lemon juice. Cover the pan and simmer the mix for 10 min. Strain it and add in to the wine broth.
  3. Heat 1/4 c. butter in a saucepan, add in 1/4 c. flour, and stir the roux till it is well blended. Add in gradually the combined warm broths from the scallops and the mushrooms and cook the sauce, stirring constantly, till it is thickened and smooth. Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the warm sauce.
  4. Correct the seasoning and stir in the scallops, shallots, and mushrooms.
  5. Fill scallop shells or possibly ramekins with the mix, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a warm oven (400F) or possibly under the broiler.
  6. appear.
  7. Delight Chili