Fish gratin in a shell with clams

From the creator

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Today we make a fish gratin velouté cooked in scallop shells. I am serving this with marinieres clams, seared scallops and puff pastry nibbles. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli To make the fish Fumet watch the video below: https://youtu.be/yZ-_vR5kBVY INGREDIENTS: to cook the fish: 300 grams of fresh cod filet filet 100 ml of white wine (I used Muscadet wine) 100 ml of fish fumet (cold) For the veloute 30 grams of flour 30 grams of butter 300 ml fish fumet 100 ml heavy whipping cream ( double cream) Veloute reducing time is 30 minutes For the mariniere clams 1 or 2 handful of clams 1 tablespoon of butter 2 tablespoons of finely diced shallots 1 tablespoon of freshly chopped parsley 100 ml of white wine For the scallops: 4 to 6 scallops 1 tablespoon of butter salt and pepper to taste. For the duxelles 150 grams of mushrooms 3 tablespoon finely diced shallots 30 grams of butter 1 tablespoon of freshly chopped parsley salt and pepper to taste ********************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 👕Get the channel T-shirt: ttps://bit.ly/2MdfUHe 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒

Published 2019-10-17 · Watch on YouTube ↗
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