Freeze-dried chanterelles and shellfish
l'Essentiel
Medium - 40 Min
- Dish type : Chanterelles
- Difficulty : Medium
- Preparation time : 40 min
- Cooking time : 90 min
- Recipe family : Gourmet
- Cost : €13.80
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Girolles lyophilisées | €6.90 |
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
- Chop the shallots, set aside half for the marinier and another half for frying the chanterelles.
- Sauté shallots in the butter. Add the shellfish after having soaked them in water to clean them.
- Wet with white wine. Cook for 5 minutes until shells open. Shell them and set aside.
- Retain the shellfish juice. Reduce it. Add the white wine. Reduce again.
- Add the chicken broth and reduce again.
- Finely chop the tarragon.
- Pan-fry the chanterelles in the shellfish juice, white wine and poultry-broth mixture for a few minutes. Add tarragon and shellfish.
- Mix well and serve.
HAVE YOU TRIED THIS RECIPE?
Share a photo of your dish with #maisonborde