Linguine with scampi
Easy
Serve hot
Gnocchi gratin with seafood Nantua
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi (D101) - 7 pcs
- Scampi Cream (ref. H9) - 30 g
- Scallop - 1 pc
- Mussel meat - 3 pcs
- Peeled gray shrimps - 10 pcs
- Butter - 1 knob
- Breadcrumbs - +/- 4 g
- Diced peeled tomato - 1 tbsp
- Olive oil - 1 tbsp
- Salt and pepper
- Fleur de sel (decoration) - 100 g
- Shoots (decoration)
Preparation
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Ingredients
- Gnocchi (D101) - 7 pcs
- Scampi Cream (ref. H9) - 30 g
- Scallop - 1 pc
- Mussel meat - 3 pcs
- Peeled gray shrimps - 10 pcs
- Butter - 1 knob
- Breadcrumbs - +/- 4 g
- Diced peeled tomato - 1 tbsp
- Olive oil - 1 tbsp
- Salt and pepper
- Fleur de sel (decoration) - 100 g
- Shoots (decoration)
Gnocchi gratin with seafood Nantua
Preparation
Open the shell, remove the nut and coral, rinse with clean water. Scrape and clean the 2 parts of the shell.
Brown the gnocchi in a pan with olive oil. When well browned, drain and place on kitchen paper to remove excess oil.
Arrange the nut and coral in the hollow part of the shell with the cleaned mussels and gnocchi, salt and pepper lightly. Cover with the scampi crema sauce. Cover with breadcrumbs and a knob of butter on top. Bake for 12 to 15 minutes at 180°C in a preheated oven. During the last minute of baking, put the coarse salt in an ovenproof dish to warm it up slightly.
Place the coarse salt in a deep plate and make a hole in the centre to stabilize the shell. Decorate with the grey shrimps and a few mussels.
Cold line preparation
Follow the first 2 steps of the recipe as explained above. Place the nut and coral in the hollow shell with the cleaned mussels, grey shrimps and gnocchi, salt and pepper lightly. Cover with scampi crema sauce and breadcrumbs.
Explain to the customer that he should add a small knob of butter before baking for 12 to 15 minutes in the oven at 180°C. Advise him eventually on how to serve this starter.