Here is a wonderful recipe for a queen bite with, mussels, shrimp, mushrooms and sole as fish.
Ingredients for 4 persons :
- 300 g of mussels
- 3 glasses of cider
- 150 g button mushrooms
- 1/2 bunch of parsley dish
- 12 pink prawns
- 2 beautiful fillets of sole
- 30 cl of fish stock
- 1 egg
- 4 tbsp. fresh cream
- 1 tsp. of calvados
- 20 g butter
- 4 ready-to-garnish bites
- Salt pepper
Bites to the Queen "
- Scrape and wash the mussels, place them in a casserole dish. Add the cider, cover and heat over high heat. When the mussels are open, remove them from the casserole dish and shell them. Filter and reserve the juice obtained.
- Clean and mince the button mushrooms.
- Wash and chop the flat parsley.
- Shell the shrimp and cut them into 2 or 3 pieces (depending on size).
- Cut the sole fillets into 1.5 cm wide sections.
- In a saucepan, pour the fish stock. Bring to a boil. Add the sole, cover and cook off the heat for 2 to 3 minutes.
Preheat the oven to 150 ° C (th.5)
- Mix the egg yolk with a tablespoon of crème fraîche and the calvados. Reserve.
- Melt 20 g of butter in a saucepan, add the mushrooms.
Cook over low heat for 3 minutes. Add the cooking juices from the mussels and evaporate the liquid by half. Incorporate the remaining 3 tablespoons of heavy cream. Bring to the boil for 3 to 4 minutes and add, while whisking, the egg / cream / calvados mixture. Add the mussels, shrimp, sole and parsley. Mix. Divide into ready-to-garnish bites.
- Bake and cook for 5 to 6 minutes.
- Serve hot.
On the stall, choose your sole yourself before the fishmonger's fillets rise. Avoid nets laid on the ice.
On the cellar side, wine to accompany a bite to eat
Here is a maritime version of a great classic of bourgeois cuisine. The contribution of the puff pastry, so dear to this one, gives by its
crispy relief with a soft and mellow finish and buttery notes that make the link between cider and maritime aromas. To play in contrast, we imagine wines with sustained acidity, those from Chenin en Loire combine this characteristic with, for certain terroirs, a density on the palate allowing the wine not to fade in front of the dish. This is the case for the fine vintages of Jasnières in Touraine and Savennières in Anjou. A beautiful acid structure, this is also what characterizes a Chardonnay d'Arbois, whose buttery aromas reinforce those of the puff pastry; in the same way but going in the direction of the roundness and the softness of the dish, we will choose a Pouilly-Fuissé, made from the same grape variety.
Mince: cut into thin slices.
Recipe: T. Debéthune, Photo: C. Herlédan