Скачать с ютуб seafood gratin recipe - Coquilles St-Jacques в хорошем качестве

seafood gratin recipe - Coquilles St-Jacques

seafood gratin recipe - Coquilles St-Jaques/ this classic French cuisine dish is a brilliant seafood and cheese gratin starter. Juicy scallops, mussels, prawns and shrimps are finished with a rich seafood bisque sauce made from the shells and seafood juices. Topped with Swiss cheese and gratin to perfection. Your dinner parties will never be the same again. Enjoy, Igor   / cannotstopcookingandbaking   Seafood gratin – Coquilles St-Jacques Ingredients 6 scallops in the shell 1kg fresh mussels 12 whole tiger prawns handfull brown shrimp or clam meat 1 shallot ½ bulb garlic 50ml brandy 125ml water 1/2 tbsp flour 25gr of butter 50ml of cream 1/2 tsp harrissa paste or a pinch of cayenne pepper 1 tsp tomato puree 200gr of grated Swiss Gruyere Method Steam the mussels in a dry pot for 4minutes until they are all open. Remove the mussel flesh and keep the cooking liquid Discard the shells Peel the tiger prawns Keep the heads and the shells Add some olive oil to a saucepan and fry the heads and the shells until they are fragrant and turn red. Add the brandy and burn off the alcohol. Add the chopped up shallot and garlic. Add the liquid from the mussels and add water until the shells are covered. Simmer the shells for 1 hour. Strain the liquid and reduce it by half. Clean the scallops and clean the top shell under fresh water. Don’t use soap Cut the scallops in 4 Melt 25gr butter in a saucepan and add ½ tbsp flour Cook out the flour Add the seafood stock liquid and bring to a light boil and the sauce is thickened. Add the cream and the tomato concentrate Add 100gr of the grated Gruyere and stir until its melted Season with salt and cayenne pepper or harissa Fill the scallop shells with the raw scallop meat, chopped up tiger prawns and shrimps. Divide the sauce over the shells and sprinkle over the rest off the Gruyere cheese. Put the shells in a hot oven under the grill until hot, bubbly and coloured.