Coquilles St Jacques Au Cidre
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
36
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cups
Water (cold)1 small
Leek (shredded)1 small
Onion (chopped)1
Bay Leaf1 pinch
Thyme3 tbsps
Butter1 cup
Milk (warm)1 tbsp
Dill (finely chopped)2 tbsps
Parsley (finely chopped)1
Paprika3 cup
Flour (sifted)1 cup
Cider450 g
Scallop3 tbsps
Grated Parmesan CheeseDirections:
1
For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat
2
Bring to a boil, then simmer for 20 minutes, skimming frequently
3
Strain
4
Drain potatoes and boil in fresh, salted water for 20 minutes
5
When soft, drain off water and return to same pan on low heat to evaporate excess water
6
Remove from heat and mash thoroughly
7
Add a little butter, white pepper and some warm milk
8
Season with dill, parsley and paprika
9
Cover to keep warm and set aside
10
For sauce: Melt remaining butter in saucepan and stir in flour
11
Cook, stirring constantly, for 3 minutes over low heat
12
Add remaining milk and cider, stir thoroughly, increase to a boil and cook for 3 minutes, then reduce heat
13
Meanwhile, in frying pan, add scallops and 3/4 cup fish fumet
14
Poach for 6 minutes until scallops are done
15
Set scallops aside
16
Add poaching liquid to sauce and stir
17
Reduce heat and simmer gently
18
In another frying pan, add some clarified butter
19
Add mushrooms and lemon juice and sprinkle with paprika
20
Cook gently
21
Season with white pepper
22
Stir mushrooms into sauce
23
Pour into the pan with the scallops
24
Preheat broiler
25
To serve, cover the sides of a heat-proof serving platter or casserole with some of the mashed potatoes and pour in the scallop and mushroom mixture
26
Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim
27
Sprinkle with cheese and broil until brown, about 4 minutes