Saint jacques al vino bianco

3_07113 SAINT-JACQUES WHITE WINE SAUCE INGREDIENTS for 4 PEOPLE 12 Saint-Jacques, 170 g of shrimps already cleaned, 4 river crayfish, 4 sheets of phyllo, spinach 200 g, 160 g Lamb's lettuce, tomatoes 4 ripe but still firm, a knob of butter, chives, nutmeg, frying oil, salt, pepper.

For the sauce: 2 wine glasses abundant of Chablis, a glass and 1/2 of fish fumet, one shallot, 1 teaspoon cornstarch, 1/2 clove of garlic, 2 tablespoons olive oil, salt.

Carefully wash the tomatoes and remove their petioles; boil a few seconds in plenty of boiling water.

Drain, let cool completely, then cut into slices about 1/2 cm thick.

Rinse the spinach, drain thoroughly.

In a saucepan heat the oil for frying, then plunge the leaves of phyllo dough, FRY for a few minutes both sides making them become Golden and trying to shape it with the help of two spoons.

Drain and place on absorbent kitchen paper.

In a pan with low sides with non-stick coating, melt the butter without it froth, then bake the spinach with a dash of nutmeg.

When cooked, remove from heat and keep aside to warm.

Wash, drain and dry the corn and keep aside.

Finely chop the shallot and crushed garlic.

In a small saucepan heat 2 tablespoons oil and sauté the chopped shallots with garlic.

Tinged with glasses of Chablis, then add the fish fumet and continue cooking at medium heat until the liquid has halved.

Pour the liquid in the mixing bowl of a food processor, then blend until obtaining a smooth and homogeneous cream.

Pour back into the small saucepan, add the cornstarch, stirring constantly with a wooden spoon, put on the heat until the sauce is thickened.

Then keep aside.

Rinse under the tap nuts saint-jacques, the shrimps and the river crayfish.

In a saucepan bring to a boil a litre of salt water, then scottatevi first the river crayfish for 5 minutes; drain them with a slotted spoon and keep warm between two plates.

Then scalded shrimps, also for 5 minutes, drain and keep warm.

Heat a griddle with non-stick coating, then grilled nuts Saint-jacques to bring in cooking.

Placed on each individual dish 3 tomato slices that fit 3 Saint-jacques.

Next place a sheet of phyllo dough fried and garnished with spinach in butter, a handful of corn and over a astaco.

Nappate with wine sauce and serve immediately.