1 To clean your vanets, place them in your sink, run cold water over them, remove them and repeat this operation six times in a row.
2 In a large saucepan, place your vanets, the minced shallot, the cream, the Jurançon, your small mushrooms, salt and pepper, cover and cook for six minutes after boiling.
3 Remove your vanets onto a plate, shell them and keep them in a shallow bowl.
4 Return your liquid to the heat and let it reduce by half, test the seasoning then add your vanets for just one boil.
5 Drain your vanets and mushrooms then arrange them on four plates.
6 Heat the cooking liquid then quickly add the beaten egg, stir with a whisk, turn off heat, coat your plates and glaze them in the broiler to give them a nice color.
Vanets are small shellfish resembling small scallops, the difference with scallops is that vanets have roe.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.