Nutrition Facts
6 servings
6
Recipe for Land and Sea Potato Salad
Here you will find the recipe for a potato salad that combines land and sea, perfect for a healthy and tasty meal. This recipe, made with potatoes, shellfish, shallots, crayfish, white wine, and mango, is foolproof.
Ingredients
400 Small potatoes from Noirmoutier
2 Shellfish mix (clams, mussels)
1 Shallot
20 Dry white wine
12 Small peeled crayfish
12 Capers flowers
½ Mango
4 Olive oil
1 Orange
2 White balsamic vinegar
Pepper
Flower of salt
Directions
1
Wash and scrub the potatoes, then immerse them in a large pot of boiling salted water. Cook for 10 minutes once the water returns to a boil, then drain them.
2
Remove the skin for presentation and cut them into quarters.
3
In a pot, sweat the shallots with 1 tablespoon of olive oil.
4
Add the cleaned shellfish, the white wine, and cover.
5
Let it cook for 2 minutes. Strain the juice after cooking and reduce it for 10 minutes over medium heat.
6
Shell the shellfish according to your preference.
7
In a bowl, place the potatoes, crayfish, caper flowers, and the mango cut into thin strips.
8
Emulsify the remaining olive oil with white balsamic vinegar, shellfish juice, salt, and pepper.
9
To finish, place your shellfish and drizzle with sauce.
Ingredients
Ingredients
400 Small potatoes from Noirmoutier
2 Shellfish mix (clams, mussels)
1 Shallot
20 Dry white wine
12 Small peeled crayfish
12 Capers flowers
½ Mango
4 Olive oil
1 Orange
2 White balsamic vinegar
Pepper
Flower of salt
Directions
Directions
1
Wash and scrub the potatoes, then immerse them in a large pot of boiling salted water. Cook for 10 minutes once the water returns to a boil, then drain them.
2
Remove the skin for presentation and cut them into quarters.
3
In a pot, sweat the shallots with 1 tablespoon of olive oil.
4
Add the cleaned shellfish, the white wine, and cover.
5
Let it cook for 2 minutes. Strain the juice after cooking and reduce it for 10 minutes over medium heat.
6
Shell the shellfish according to your preference.
7
In a bowl, place the potatoes, crayfish, caper flowers, and the mango cut into thin strips.
8
Emulsify the remaining olive oil with white balsamic vinegar, shellfish juice, salt, and pepper.
9
To finish, place your shellfish and drizzle with sauce.
Notes
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