Chanterelles and shellfish

• Medium - 40 Min

INGREDIENTS (4 SERVINGS)

• 12 g Borde freeze-dried chanterelles (2 jars)
• 500 g almonds in shell
• 500 g clams in shell
• 2 shallots
• 1 glass of white wine
• 1 knob of butter
• 125 g poultry broth or brown poultry stock
• 3 sprigs of tarragon
• 1 pinch of salt
• 3 dashes of ground pepper

PREPARATION

1. Chop the shallots, set aside half for the marinier and another half for frying the chanterelles.
2. Sauté shallots in the butter. Add the shellfish after having soaked them in water to clean them.
3. Wet with white wine. Cook for 5 minutes until shells open. Shell them and set aside.
4. Retain the shellfish juice. Reduce it. Add the white wine. Reduce again.
5. Add the chicken broth and reduce again.
6. Finely chop the tarragon.
7. Pan-fry the chanterelles in the shellfish juice, white wine and poultry-broth mixture for a few minutes. Add tarragon and shellfish.
8. Mix well and serve.