Coquilles Saint-Jacques
Prep Time
Cooking Mode
750 mL (3 cups) cup pomme de terre russet pelée et coupée en dés
60 mL (¼ cup) cup beurre
45 mL (3 tbsp.) tbsp. lait
125 mL (½ cup) cup échalote blanc hachée
2 gousses d'ail hachées
30 mL (2 tbsp.) tbsp. farine
60 mL (¼ cup) cup vin blanc
175 mL (¾ cup) cup lait
250 mL (1 cup) cup fromage suisse râpé
150 g oz crevettes du Nord, égouttées et essuyées
150 g oz coquilles Saint-Jacques (U100-120), égouttées et essuyées
au goût sel et poivre
750 mL (3 cups) cup pomme de terre russet pelée et coupée en dés
60 mL (¼ cup) cup beurre
45 mL (3 tbsp.) tbsp. lait
125 mL (½ cup) cup échalote blanc hachée
2 gousses d'ail hachées
30 mL (2 tbsp.) tbsp. farine
60 mL (¼ cup) cup vin blanc
175 mL (¾ cup) cup lait
250 mL (1 cup) cup fromage suisse râpé
150 g oz crevettes du Nord, égouttées et essuyées
150 g oz coquilles Saint-Jacques (U100-120), égouttées et essuyées
au goût sel et poivre
Directions
1Cook potatoes in a pot of salted water until tender. Drain and transfer to a bowl. Add 30 mL (2 tbsp.) butter, and mash using a hand masher. Add milk and purée with an electric mixer until smooth. Season with salt and pepper.
2Transfer the potato purée into a pastry bag with a large fluted tip. Set aside.
3Place rack in the middle of the oven. Preheat the oven to 180°C (350°F).
4Melt remaining butter in a saucepan. Fry the leeks over low heat for 5 minutes or until softened. Add garlic and cook 2 minutes. Add flour and stir well. Add the wine, stir, and bring to a boil. Add the milk and whisk until sauce is well blended.
5Add 125 mL (½ cup) of grated cheese and the seafood. Season with salt and pepper.
6Place four shells or small gratin dishes on a baking sheet. Divide seafood mixture into them.
7Garnish the outside of shells with the potato purée. Sprinkle with remaining cheese.
8Bake for 10 minutes. Finish cooking under the broiler until cheese and potatoes are golden brown.
9If you don't have a pastry bag, use a resealable freezer bag. Place potato purée in the bag and cut off one corner to create a makeshift pastry bag.
Tips
1
Nutrition tip: It's very important to pat the seafood dry so it doesn't make the sauce too runny.
Disclaimer
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Personal Note
Personal Note