I love homemade fish shells! I used two types of fish and some scallops. The leeks were leftovers from my organic basket from the week, excellent. I enjoyed the "faux béchamel," made with the cooking broth from the fish and scallops. Get cooking!
Preheat the oven to broil at 230°C. Clean the shells, keeping only the meat and the coral, and 4 shells out of the 8. If you have shells on hand, you can also just buy the 8 pieces of meat and their coral already ready.
Cut the fish fillets into cubes. Clean the leeks and slice them thinly into rounds.
In a saucepan, heat the broth. You can add scallop trimmings to enhance the flavor. Immerse the cubes of fish in it. Let cook for 5 to 6 minutes. Drain them with a slotted spoon and place them on a plate.
In turn, dip the scallops and their coral into the broth for one to two minutes. Drain them and place them on the plate with the pieces of fish. Do not throw away the broth!
In a hot sauté pan, add the butter and the leeks, season with salt and let cook until softened. Prepare the cream sauce with the broth. In a second saucepan, melt the butter, add the flour, mix, and cook for two or three minutes. Pour in ½ liter of fish and scallop broth and cook like a cream sauce for about 5 minutes until thickened. Add the cream and lemon juice (keeping the zest grated with a microplane in a small bowl), then season.
Then proceed with plating. In the shells, place a generous spoonful of leeks fondue, top with pieces of fish and scallops. Then drizzle with sauce and sprinkle with breadcrumbs, adding 2 to 3 small pieces of butter. Place under the grill and gratin for 5 minutes.
To finish, at the end of cooking, add the lemon zest on the gratinated shells. ENJOY YOUR MEAL!
0 servings
4
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