Ingredients:
- ingredients for 1 large camembert
- 2 dozen
- 8 liters (32 cups) court-bouillon
- for the tuiles
- notes
- buy only live mollusks. reject any that are already open: they are probably dead. if the shell if partly open, tap on it. if it closes, the mollusk is still showing signs of vitality.
- they should have a fresh briny ocean scent. avoid any with an unpleasant or ammonia-like smell. the shell should contain a clear liquid, except mussels which contain little or none at all, though the meat inside should be moist.
- never soak mollusks in fresh water; they''ll open up and die.
- place the live winkles in a container covered with a damp cloth. do not immerse them in water or place them in an airtight container that would prevent them from breathing. mollusks should be stored at a temperature between 0 and 4o cup (32-40o f). in their shells they will keep for 3 days; shucked for 1 or 2 days.
- wash the winkles at least twice in cold water before any other preparation.
Directions:
- Method
- Preparing the shellfish
- Cook the three shellfish separately in three-quarters of the court-bouillon; shell them and set the meat aside in a little strained court-bouillon;
- Cook the squid in the remaining court-bouillon in a covered pot with a cork (to keep it tender); slice;
- Just before serving, season the shellfish and squid with some of the cooking liquid and the balsamic vinegar;
- Open the oysters and poach them in their liquid
- Making the sauces
- Wash and slice the peppers;
- Cook them separately in boiling water, then refresh in ice water to preserve their colour; purée each pepper until smooth, adding 60 g (2 oz.) camembert to each colour;
- Put each purée through a fine strainer to obtain the three different coloured sauces;
- Season with salt, pepper and lemon juice; keep warm over hot water;
- Wash and pick over the salad greens; prepare the vinaigrette with the olive oil and sherry vinegar.
- Making the tuiles
- Sift the flour; add the eggs, egg whites and melted butter; season with salt and pepper;
- Add the camembert paste, mix in a blender until smooth, then spread the batter on non-stick baking sheets to create 10 tuiles approximately 25 x 8 cm (10 x 3”).
- Bake in a 180° C (350° F) oven, watching them carefully; halfway through, place a rack on the tuiles so that they don’t warp.
- Url:
- /recipes/multicoloured-shellfish-salad-with-three-pepper-sauces-and-camembert/
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1109869.92 Kcal (4646803 kJ) | ||
| Calories from fat | 1015905.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112878.38g | 173659% | |
|---|---|---|---|
| Cholesterol | 88020.63mg | 29340% | |
| Sodium | 1842611.35mg | 76775% | |
| Potassium | 148765.37mg | 3165% | |
| Total Carbs | 15924.45g | 5308% | |
| Sugars | 14941g | 59764% | |
| Dietary Fiber | 91.22g | 365% | |
| Protein | 6363.99g | 12728% | |
| Vitamin C | 957mg | 1595% | |
| Vitamin A | 3.6mg | 118% | |
| Iron | 88mg | 489% | |
| Calcium | 98012.1mg | 9801% | |
| Amount Per 100 g | |||
| Calories | 463.53 Kcal (1941 kJ) | ||
| Calories from fat | 424.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.14g | 173659% | |
|---|---|---|---|
| Cholesterol | 36.76mg | 29340% | |
| Sodium | 769.56mg | 76775% | |
| Potassium | 62.13mg | 3165% | |
| Total Carbs | 6.65g | 5308% | |
| Sugars | 6.24g | 59764% | |
| Dietary Fiber | 0.04g | 365% | |
| Protein | 2.66g | 12728% | |
| Vitamin C | 0.4mg | 1595% | |
| Calcium | 40.9mg | 9801% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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