Today we make a fish gratin velouté cooked in scallop shells. I am serving this with marinieres clams, seared scallops and puff pastry nibbles.
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To make the fish Fumet watch the video below:
INGREDIENTS:
to cook the fish:
300 grams of fresh cod filet filet
100 ml of white wine (I used Muscadet wine)
100 ml of fish fumet (cold)
For the veloute
30 grams of flour
30 grams of butter
300 ml fish fumet
100 ml heavy whipping cream ( double cream)
Veloute reducing time is 30 minutes
For the mariniere clams
1 or 2 handful of clams
1 tablespoon of butter
2 tablespoons of finely diced shallots
1 tablespoon of freshly chopped parsley
100 ml of white wine
For the scallops:
4 to 6 scallops
1 tablespoon of butter
salt and pepper to taste.
For the duxelles
150 grams of mushrooms
3 tablespoon finely diced shallots
30 grams of butter
1 tablespoon of freshly chopped parsley
salt and pepper to taste
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: