Roasted bar with paimpol coconut chanterelles and clams

Fish 500
Roasted bar with paimpol coconut chanterelles and clams
  • Serves: 0 People
  • Prep Time: 25 min
  • Cooking: 40 min
  • Difficulty: medium
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Roasted bar with paimpol coconut chanterelles and clams

Ingredients

Directions

  1. ### Preparation ###
  2. Prepare your ingredients.
  3. Peel the coconuts, peel the carrot and cut the pucks.
  4. In a sauté pan, put the coconuts, carrot slices, the garlic head cut in half and cover with water.
  5. Add the bouquet garni, cover and let simmer for 20 minutes.
  6. Meanwhile in another skillet put the clams previously cleaned, with thyme, bay leaf, a little water and cover. and cook for 5 to 10 minutes, the time they open.
  7. Cook for 5 to 10 minutes, the time they open.
  8. Once the coconuts are cooked, remove all the aromatic filling and set aside.
  9. Grill bar fillets in hot oil on each side, salt and pepper and continue cooking for 5 min on low heat on each side.
  10. Meanwhile, add the chanterelles to the coconut and put over high heat for 5 minutes.
  11. Shells clams, book their juice.
  12. Add the clam juice to the coconut and chanterelle mushrooms and put back on low heat, salt and pepper.
  13. Stack the 4 peeled garlic cloves and add them to the cocoas as well. Add the butter and stir the sauce.
  14. Chop the chives, add there as well as the clams (book a few for decoration), mix, adjust the seasoning and here it is ready!
  15. In the serving plates, put the coconuts, put a bar fillet on top, and decorate with some clams put in their shells.
  16. ### Cooking ###
  17. chef's tips: You can buy the whole bar and raise the fillets yourself, but it's much easier to ask the fishmonger to do it for you. Be careful not to over-salt your dish because the clams already contain salt, correct the seasoning at the end, it is more careful.
  18. The right match: an Ostertag pinot blanc

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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