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Showing posts from January, 2013

Shellfish soup, Anchovies butter

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Photo : Corinne A. Preteur Courtesy of Chef Jacky Louazé Restaurant "Le Foch", Reims/Champagne INGREDIENTS (4 serving) 40 small scallops 200g small clams 250g liquid cream 50ml dry white wine 100g soft butter 100g de baby spinach 5 salted anchovies fillets 1 shallot 1 celeri stalk, thinly diced and blanched DIRECTIONS Open the scallops shells, clean it and reserve Wash the clams several times, cook it with a sliced shallot and white wine in a large saucepan with a lid. Remove the shells and reserve. Mix butter and anchovies. Sift and keep in the fridge. Drain the clams juice. Put it in a saucepan with the cream. Reduce for 5 minutes. Whip this sauce with anchovies butter. Cook scallops steamed for few secondes. In 4 soup plates, put baby spinach in the middle, top with shellfish and celery dices, and pour the sauce on it.