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.