cookbook

Queen-scallop gratin with Stilton

Ingredients for 4 persons

Stilton (200 g) / Queen scallops (400 g) / Carrot (1) / Leek (1) / Celery (1/2 root) / Butter (50 g) / Dry white wine (1 glass) / White wine (1 glass) / Fish stock (1 tablespoon) / eggs (4 yolks) / Dill (1 sprig) / Salt / Pepper

Directions

Peel and cut into julienne strips the carrot, leek, and celery. Melt the butter in a frying pan and sauté (10 min) on a low light. Add a half-glass of dry white wine and let cook (3 min). Drain the vegetables and save the cooking liquid. Pour the cooking liquid into a pot and add the fish stock and the stilton after breaking up with a fork. Reduce (10 min) and keep warm. Put the egg yolks and the rest of the white wine into a double boiler. Beat with a whisk to get a smooth, foamy sabayon. Mix with the cooking liquid from the vegetables. Sauté the scallops in a fryin pan. Season with salt and pepper, then drain on absorbent paper. On each plate, arrange the vegetable julienne in a circle and cover with scallops. Pour on the sabayon - cooking-liquid mixture. Brown in the oven at 240°C until golden brown. Decorate with sprigs of dill. Serve immediately.

Accompaniment

White Mareuil wine