Recipe: St jacques girolles et cèpes

Name: St jacques girolles et cèpes
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 4 portions
Ingredients: 12 belles st jacques françaises100 g de girolles des bois juste le pied retirés et épousseté200 g de petits cèpes (bouchons) le pied gratté et le reste juste épousseté taillés en tranches fines sur la hauteur30 g de graisse de canard2 gousses d'ail rose en chemise juste écraséeshuile d'olives1 trait de sauce sojasel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 3.9/5 (14 reviews) Fishes

Prep 15 min

Cook 10 min

Rest 1h

Total 1h25

Servings 4 serv.

Ingredients for 4 servings

12 beautiful French scallops
100 g of wild chanterelles with just the stem removed and dusted
200 g of small porcini mushrooms (buttons) with stem scraped and the rest just dusted sliced thinly lengthwise
30 g of duck fat
2 cloves of pink garlic in skin just crushed
olive oil
1 dash of soy sauce
salt and freshly ground pepper

Step-by-step directions

1- In a large pan pour the duck fat, when it is hot pour in the slices of porcini and garlic cloves, mark the porcini on both sides salt and pepper for 2 minutes then add your chanterelles resalt a little sauté for 2 minutes then turn off the heat and cover.

2- Just before serving.
In a large pan pour a large dash of olive oil and a knob of butter 1/2 salt, when the mixture is foamy install your scallops, salt and pepper and mark them on both sides in 3 minutes then cover and turn off the heat.

3- When serving, turn on the heat under the pans then arrange on your well heated plates your scallops quickly install between each one a slice of porcini then the chanterelles around then pour a dash of soy sauce in the remaining scallop juice and pour boiling over it.

Poisson à la poêle Parmentier de canard