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DECEMBRE - Coquille Saint-Jacques bretonne de Marguerite - Eric Robert
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Ingredients
- 2 - 3 brins de persil plat frais, équeutés (réserver les tiges)
- 1 gousse d'ail
- 120 g de croûtons de pain dur
- 8 coquilles Saint-Jacques entières
- 2 échalotes, coupées en deux
- 160 g de beurre doux, coupé en morceaux
- 500 g de vin blanc sec
- 200 g d'eau
- 500 g de moules fraîches, préalablement nettoyées
- 500 g de champignons de Paris frais, coupés en quatre
- 80 g de farine de blé
- 250 g de crème liquide 30-40% m.g.
- Nutrition
- per 1 portion
- Calories
- 1781.2 kJ / 427.9 kcal
- Protein
- 13.1 g
- Carbohydrates
- 19.4 g
- Fat
- 28.2 g
- Fibre
- 1.8 g
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