Dupa reteta Scoici Saint-Jacques bretone va prpopun de data aceasta o alta varianta.
Sosul cu cidru, smantana si ciuperci este tipic din regiunea Normandia - Franta.
Cidrul este o bautura slab alcoolica 3 – 8%, obtinuta prin fermentarea fructelor, mai ales a merelor sau perelor, dar si a gutuilor la o temperatura de 4 – 16° Celsius.
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Va trebuiesc Scoici Saint-Jacques proaspete cu tot cu cochilie.
Resultatul este délicios, am congelat o parte, practic de-ncalzit cand venim seara de la serviciu.
La Saint Jacques se deschide scoica folosind un cutit cu lama plata si dura. Pentru a scoate scoica din cochilie, se deschide si se taie carnea cu grija, apoi se pune intr-un bol. Se indeparteaza apoi „sacul negru”. Partea portocalie numita „coral” este comestibila (eu o pastrez este foarte buna) , dar nu este pe gustul tuturor, asa ca se poate scoate, cu tot cu muschiul de care este legata.
Spalati cu atentie scoicile curatate, in apa rece si stergeti-le inainte de a le gati. Jumatatile de cochilii se pot refolosi; fiind rezistente la cuptor se pot face aperitive bogate umpland aceste cochilii.
Ingrediente: 10 portii
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10 creveti roz cruzi (sau cumparati gata fierti de la pescarie )
400 g de ciuperci
2 cepe salota
1 ceapa alba
1 catel de usturoi
25 cl de smantana
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1 lingura de faina
20 cl de cidru normand
sare, piper
paprika
6 linguri pesmet
10 cochilii de Saint-Jaques
Curatati si taiati ciupercile felii. Sautati-le intr-o tigaie in 20 g de unt timp de 10 minute.
Curatati si tocati marunt, ceapa alba si salota si usturoiul
Prajiti-le in 20 g de unt fara sa colorati, presarati faina deasupra si amestecati.
Varsati cidrul treptat, continuati sa amestecati si incorporati apoi smantana.
Varsati cidrul treptat, continuati sa amestecati si incorporati apoi smantana.
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Deschideti , spalati si curatati nucile de Saint-Jacques.
Pastrati 10 cochilii bine spalate. Prajiti-le rapid pe toate partile intr-un pic de unt. Puneti sare, piper si paprika. Scoateti si rezervati.
Curatati crevetii si reveniti-i rapid in aceeasi tigaie intr-un pic de unt. Puneti sare, piper si paprika peste creveti.
Incalziti cuptorul la 240°C.
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Acoperiti-le bine cu sos, presarati pesmet deasupra si puneti untul ramas taiat bucatele.
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Dati la cuptorul incins timp de 5 minute.
Puneti in fiecare farfurie o cocchilie sau 2 si serviti-le calde cu paine proaspata.
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Pofta Buna!
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