Emerils Clam, Oyster, Mussel, And Potato Ragout In Puff Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: , (11 x 14-inch) puff pastry
Sheets,
1/4 cup: Egg wash,
1/2 tbsp: Olive oil,
2 tbsp: Minced shallots,
1 tbsp: Minced garlic,
1/2 cup: Fish stock,
1/4 cup: White wine,
1/4 cup: Heavy cream,
2/3 cup: New potatoes, blanched
1: Dozen shucked oysters,
1: Dozen shucked clams,
1: Dozen shucked mussels,
1 tbsp: Finely chopped parsley,
2 tbsp: Unsalted butter,
Salt and pepper,
Garnish: 1 tablespoon finely,
Chopped parsley and,
2 tbsp: Grated Parmigiano-Reggiano,
Cheese,
Directions:
Preheat oven to 400/F. For the pastry box: Using a sharp knife, make
corner slits in the top right corner and on the bottom left corner,
leaving a 1-inch border. Pull the right corner to the left corner and
vice versa. Place on a baking sheet and bake for 10 to 15 minutes, or
until golden brown. Now make the filling. In a saute pan heat olive
oil. When the pan is smoking hot, saute the shallots and garlic for
about 1 to 2 minutes. Then add the fish stock, white wine, and heavy
cream. Season with salt and pepper. Bring liquid up to a boil, then
reduce to a simmer. Add the potatoes, oysters, clam, mussels. Cover
pan and cook for about 4 to 5 minutes or until the liquid had reduced
by half, the potatoes are tender, and the mussels have opened. Then
remove from heat. Remove the boxes from the oven and divide the sauce
into fourths and spoon into the boxes. Garnish with parsley and
grated cheese.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW #EE2291
Source from luhu.jp
corner slits in the top right corner and on the bottom left corner,
leaving a 1-inch border. Pull the right corner to the left corner and
vice versa. Place on a baking sheet and bake for 10 to 15 minutes, or
until golden brown. Now make the filling. In a saute pan heat olive
oil. When the pan is smoking hot, saute the shallots and garlic for
about 1 to 2 minutes. Then add the fish stock, white wine, and heavy
cream. Season with salt and pepper. Bring liquid up to a boil, then
reduce to a simmer. Add the potatoes, oysters, clam, mussels. Cover
pan and cook for about 4 to 5 minutes or until the liquid had reduced
by half, the potatoes are tender, and the mussels have opened. Then
remove from heat. Remove the boxes from the oven and divide the sauce
into fourths and spoon into the boxes. Garnish with parsley and
grated cheese.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW #EE2291
Source from luhu.jp
Tags
Emeril