Recipe: Shells in Matcha Cream

Name: Coques en crème de Matcha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: Petites têtes de choux fleurs rôties au beurre.Vous allez me dire mais quel est ce diable de produit que le chef nous présente pour cuisiner cette recette ?En fait le « Matcha *» c'est de la poudre d'une variété de thé vert, son goût est légèrement amer avec une finale très herbacée il se marie idéalement avec celui des coques qui lui est légèrement sucré.Coques en crème de Matcha pour 4 personnes :600 g de coques mises a dégorger 3 fois dans une grande quantité d'eau en les retirant à la main(sable)1 échalote ciselée1verre de vin blanc secpersil simple1 petit chou-fleur en ne gardant juste que les têtes(le reste sera gardé pour une soupe par exemple)20 cl de crème liquide(30%)1 cuiller à café de thé matcha en poudre30 g de beurre ½ selgros sel, sel fin poivre du moulin et râpure de muscade.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 15 min

Cook 10 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Small roasted cauliflower florets in butter.

You may wonder what this devil of a product is that the chef is presenting to us for cooking this recipe?
In fact, "Matcha *" is a powder from a variety of green tea, its taste is slightly bitter with a very herbaceous finish; it pairs perfectly with that of shells which is slightly sweet.
Shells in Matcha cream for 4 people:
600 g of shells soaked 3 times in a large amount of water, removing them by hand (sand)
1 shallot, minced
1 glass of dry white wine
flat parsley
1 small cauliflower, keeping only the florets (the rest can be saved for soup, for example)
20 cl of liquid cream (30%)
1 teaspoon of matcha tea powder
30 g of half-salt butter
coarse salt, fine salt, freshly ground pepper and nutmeg zest.

Step-by-step directions

1- Cook the shells in the "marinière" style.

2- In a casserole dish, place the shells, cream, some chopped flat parsley, the glass of white wine, the spoon of matcha, season well with pepper and do not salt, bring to a boil then remove from heat and cover your casserole.

3- Rinse your cauliflower florets with water with a touch of vinegar, then cook them in salted water, plunge them into boiling water then drain after 2 minutes of cooking and set aside.

4- Drain your shells on a strainer with a bowl underneath, shell them, then pour the rendered juice into a saucepan, add a little more cream, and reduce until sauce consistency, then mix in your shells, remove from heat and cover.

5- In a pan pour the half-salt butter with a drop of oil, then roast your cauliflower florets and at the last moment sprinkle with a little nutmeg zest.
Plating:
On hot plates, the shells in the center surrounded by strips of roasted cauliflower.
* Matcha tea can be found in all organic shops or on many websites online.

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