Fried scallops and coasts
Instructions
Prepare the lobster butter and white wine sauce as directed in recipes.
Carefully wash the shores and scottatele in a pot with boiling salted water for 5 seconds.
Let them cool under running water, put them to drain on a clean Tea towel, then put them in the refrigerator.
Open the scallops, remove the fruit, remove from each of them the gray border and separate the pulp from the coral.
Blend the egg with salt, cayenne pepper, the coral and the fish fillet.
Pass the mixture through a sieve, reach into or into a bowl placed in a container filled with ice and add the cream.
Remove the leaves of the large central grain coast, cover the slit half leaf, then lie over the filling, leaving a 1 cm wide free.
Place a shellfish near the base of each leaf, then roll them up closing within the filling.
Pour the broth on the bottom of a saucepan fitted with a special basket for steaming.
Put in an onion broth reduced to rings and juniper berries; If you wish, you can season the broth and add tarragon or dill.
Place the rolls in the basket and cook in the steam for 5-6 minutes.
In a small saucepan bring to a boil the white wine sauce, season with a pinch of salt and a pinch of chilli and add the butter with lobster.
Put in the pot by each diner two spring rolls with a bit of sauce and serve.
Ingredients and dosing for 4 persons
- 12 leaves of coasts
- Salt
- 160 g of fish fillet (sole or cod)
- 8 scallops
- == 1 whole egg
- 1 pinch of cayenne pepper
- 16 cl of cream
- 5 cl of fish broth
- 3 berries juniper
- 1 onion
- 25 cl of white wine sauce (see recipe)
- 1 pinch of chili
- 40 g of butter with lobster (see recipe)