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Saint-Jacques au gratin - Benkku81
Cuisine et Traditions

Saint-Jacques au gratin

Scallops with a sauce gratin (duchess) and a white wine sauce.
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Saint-Jacques au gratinSaint-Jacques au gratinSaint-Jacques au gratinSaint-Jacques au gratinSaint-Jacques au gratinSaint-Jacques au gratinSaint-Jacques au gratin
Temps de préparation : 60 min
Temps de cuisson : 50 min
Temps de repos : 0 h
Temps total : 2h50min
Nbre de couvert : 4

Ingrédients


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Shells
coquilles Saint-Jacques : 2,000 kG
shallots : 0,020 kG
white wine : 0,050 L
fish stock : 0,250 L
cooking mushrooms : PM
bouquet garni : 1 piece

Fish stock
butter : 0,020 kG
shallots : 0,020 kG
onions : 0,040 kG
carrots : 0,040 kG
bones of lean fish : 0,400 kG
trimmings of mushrooms : PM
white wine : 0,050 L
bouquet garni : 1 piece
peppercorns : PM

Sauce gratin
butter : 0,020 kG
shallots : 0,020 kG
white wine : 0,050 L
mushrooms : 0.300 kG
persil : 0,010 kG
white wine sauce : 0,100 L

White wine Sauce
butter : 0,010 kG
shallots : 0,020 kG
white wine : 0,050 L
cook shells St-Jacques PM
fish stock : PM
cream : 0,100 L
butter : 0,025 kG

Hollandaise Sauce
egg (yellow) : part 1
butter 0,650 kG
lemon 0,120 kG

Finish
whipping cream : 0,050 L

Seasoning
salt PM
pepper mill PM

1)
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Peel, wash and chop the carrot into paysanne.
Peel, wash and chop the onions in a peasant woman.
Peel and wash the shallots. In mince 20 grams for the smell of fish, and chop the rest.
2)
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Make two small bouquets garnis
3)
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Make the aroma of poisson
4)
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ward off the shells, remove the nerve and put to disgorge for a few minutes in the icy water.
5) Saint-Jacques au gratin5
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sauté in butter the shallots finely chopped.
Deglaze with the white wine and reduce by half.
Add the fish stock and cold and possibly the cooking of mushrooms.
6)
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Add the coquilles Saint-Jacques and a small bouquet garni.
Season and rise gradually to a temperature of around 80 °C. Finish poach the shells out of the fire.
Reserve the shells in their cooking (they must remain transparent in the center).
7) Saint-Jacques au gratin7
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Make the Duxelle of mushrooms
Sauté in butter the shallots finely chopped.
Deglaze with the white wine and let it reduce.
Add the chopped mushrooms.
Season and cook the Duxelles until complete evaporation of the water of the mushrooms.
Add the persil haché.
8) Saint-Jacques au gratin8
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Make the sauce in a white wine and confectioners ' sugar.
9)
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Add a little white wine sauce Duxelles. Reserve, covered, in a bain-marie.
10) Saint-Jacques au gratin10
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to Cover the bottom of the ramekins with the sauce on top.
Cover with the duxelles.
Scallop shells of Saint-Jacques and place them on the duxelles.
11) Saint-Jacques au gratin11
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Coat thoroughly with the sauce, with white wine icing.
12) Saint-Jacques au gratin12
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Spend the coquilles Saint-Jacques under the salamander to brown.

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