
Devices & Accessories
Shellfish Nage with Champagne
Prep. 30 min
Total 1 h 5 min
4 portions
Ingredients
-
shallot (approx. 1 small shallot), halved40 g
-
Champagne300 g
-
fresh mussels scrubbed and debearded800 g
-
unsalted butter plus 45 g diced1 Tbsp
-
raw, medium-sized prawns, peeled, deveined300 g
-
small scallops12
-
plain flour plus extra for dusting25 g
-
double cream250 g
-
fresh thyme leaves only1 sprig
-
ground cayenne pepper1 pinch
-
fine sea salt to taste2 - 3 pinches
-
ground black pepper to taste2 - 3 pinches
-
lemon juice1 Tbsp
-
puff pastry (see tip)250 g
-
medium egg beaten1
Nutrition per 1 portion
Calories
1275 kcal /
5306.5 kJ
Protein
43.3 g
Fat
3.3 g
Carbohydrates
65.3 g
Fibre
3.3 g
Saturated Fat
57.3 g
Sodium
2010.3 mg
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