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Ingredientes
- 3 c. cool water
- 1 lb fish bones rinsed
- 4 x celery tops
- 1 sm leek shredded
- 1 sm onion minced
- 1 x bay leaf
- 4 x white peppercorns
- 1 pch thyme
- 2 1/2 lb potatoes peeled, and stored in cool water to cover
- 3 Tbsp. butter Freshly-grnd white pepper to taste
- 1/2 c. hot lowfat milk
- 1 Tbsp. finely-minced dill
- 2 Tbsp. finely-minced parsley
- 1/2 tsp paprika
- 3/8 c. flour sifted
- 1/2 c. cider
- 1 lb scallops Clarified butter as needed
- 1 can small button mushrooms liquid removed
- 1 x lemon juiced Paprika to taste
- 3 Tbsp. grated Parmesan cheese
Direcciones
- For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat. Bring to a boil, then simmer for 20 min, skimming frequently. Strain.
- Drain potatoes and boil in fresh, salted water for 20 min. When soft, drain off water and return to same pan on low heat to evaporate excess water. Remove from heat and mash thoroughly. Add in a little butter, white pepper and some hot lowfat milk. Season with dill, parsley and paprika. Cover to keep hot and set aside.
- For sauce: Heat remaining butter in saucepan and stir in flour. Cook, stirring constantly, for 3 min over low heat. Add in remaining lowfat milk and cider, stir thoroughly, increase to a boil and cook for 3 min, then reduce heat.
- Meanwhile, in frying pan, add in scallops and 3/4 c. fish fumet. Poach for 6 min till scallops are done. Set scallops aside. Add in poaching liquid to sauce and stir. Reduce heat and simmer gently.
- In another frying pan, add in some clarified butter. Add in mushrooms and lemon juice and sprinkle with paprika. Cook gently. Season with white pepper. Stir mushrooms into sauce. Pour into the pan with the scallops.
- Preheat broiler. To serve, cover the sides of a heat-proof serving platter or possibly casserole with some of the mashed potatoes and pour in the scallop and mushroom mix. Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim. Sprinkle with cheese and broil till brown, about 4 min.
- This recipe yields 4 servings.
- Comments: A specialty of Pharamond in Paris, France.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 4 servings | |
| Calories 591 | |
| Calories from Fat 149 | 25% |
| Total Fat 16.85g | 21% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 791mg | 33% |
| Potassium 1757mg | 50% |
| Total Carbs 56.57g | 15% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.04g | 5% |
| Protein 53.66g | 86% |
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