Fish gratin in a shell with clams

 

Today we make a fish gratin velouté cooked in scallop shells I am serving this with marinieres clams seared scallops and puff pastry nibbles To make the fish Fumet watch the video below INGREDIENTS to cook the fish 300 grams of fresh cod filet filet100 ml of white wine I used Muscadet wine 100 ml of fish fumet cold For the veloute30 grams of flour30 grams of butter300 ml fish fumet100 ml heavy whipping cream double cream Veloute reducing time is 30 minutesFor the mariniere clams1 or 2 handful of clams1 tablespoon of butter2 tablespoons of finely diced shallots1 tablespoon of freshly chopped parsley100 ml of white wineFor the scallops 4 to 6 scallops1 tablespoon of buttersalt and pepper to taste For the duxelles150 grams of mushrooms3 tablespoon finely diced shallots30 grams of butter1 tablespoon of freshly chopped parsleysalt and pepper to taste IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL Get the channel T shirt ttps bit ly 2MdfUHe Spread the word about the channel and the websiteUTENSILS AND COOKWARE STARTER KIT Heavy duty cutting board wood Essential utensil set Kitchen scales Us Oz and metric grams Measuring cups set Great starter cookware set tri ply clad A good nonstick pan KNIVES AND KNIFE SETS Great value chef knife Forged knife set mercer culinary Fibrox knife set victorinox GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING The professional chef Le garde manger Paul Bocuse Institute culinary book The complete robuchon The professional Patry chef Baking and pastry mastering the art Beautiful French Pastry recipe book CULINARY REFERENCE GUIDES Escoffier culinary guide in english Larousse gastronomique Le repertoire de la cuisine in english World atlas of wine

 

 

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