SHELLFISH BLANQUETTE from Sitram France
Wash the seashells
Open the shellfish in a few minutes in a sauté pan with chopped shallot, a little white wine, a knob of butter.
Reserve the shells and keep the juice, strain it and set aside.Cut the fish into small dice of the same size. Keep the edges.
The garnish: t garlic the vegetables (carrots, zucchini, turnips, broccoli) in medium pieces.
Steam carrots, turnips and English broccoli and zucchini.
To book.To make fish stock: c Iseler shallot and leek, fry for 5 minutes in butter 25g, low heat.
Then add the bones, brown for 3.4 minutes, then wet with white wine. Add 25cl of water and cook for 20 minutes.
Filter this stock and reserve the juice aside.Make a white roux: melt 70gr of butter in a saucepan, add 70gr of flour and stir until a small dough is obtained.
Always add, stirring with a whisk, the fish stock and the shellfish juice as and cook 8 to 10 minutes.
At the same time, on the side, mix the egg yolks and the cream and add this mixture to the roux.
Stir for a few minutes over low heat and set aside. In the sauté pan, over low heat, put the white roux, add the vegetables and the fish and shellfish, stir everything and enjoy with nice toast with butter and garlic. A delight!
Full recipe: sitram.fr
Fried eggs and mushroom fricassee
Cut the earthy stems of the mushrooms and rub them to remove the sand. Cut them into quarters.
Peel and chop the shallots. In a frying pan, with foamy butter, brown the chopped shallots, then add the mushrooms. Reserve them.
The sauce: Boil the cream and, off the heat, add the Grana Padano and mix with a hand blender. Adjust seasoning. Reserve it.
Boil a pot of water with the white vinegar and place the eggs gently in the water.
Cook for 5 min after boiling again, then put them in ice water with ice cubes. (The vinegar is used to soften the shell and peel them easily)When the eggs are cold, peel them.
Roll them in the flour, in the beaten egg and finally in the breadcrumbs. Season with salt and pepper.
In a small frying pan, melt the butter and brown them, basting them.
Serve them immediately on the mushroom nest.Season with a drizzle of Grana Padano sauce.Serve immediately, accompanied by a lamb's lettuce salad.
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