Family-Style Coquille St. Jacques
Ингредиенты
- 7 cups (1.2 kg) russet potatoes, peeled and cubed (about 7 potatoes)
- 3 cups (495 g) celeriac, peeled and cubed (about 1 medium celeriac)
- ¼ cup (55 g) butter
- 4 packages (¾ lb/340 g each) frozen shrimp and small scallop mix, thawed
- 1 tbsp cornstarch
- 2 tsp tarragon leaves, finely chopped
- 3 shallots, finely chopped
- ¼ cup (55 g) butter
- ¼ cup (40 g) unbleached all-purpose flour
- ⅓ cup (75 ml) dry white wine
- 1 cup (250 ml) milk
- 1 ½ cups (150 g) Gruyère cheese, grated
- Chervil or parsley leaves (optional)
Инструкция
- Place the potatoes and celeriac cubes in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 20 minutes or until the vegetables are tender. Drain and return to the pot. Over medium heat, dry out the vegetables for 2 minutes while stirring with a wooden spoon.
- In a food processor, purée the vegetables with the butter until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer the purée into a pastry bag fitted with a ½-inch (1 cm) star tip. Set aside.
- With the rack in the middle position, preheat the oven to 425°F (220°C).
