Court-Bouillon and cooking mollusks with Gérald Passédat
Gérald Passédat, Le Petit Nice Passédat, France. Flavors of Provence-Alpes-CÎte-d'Azur. Total time: more than 2 hours. Prep. time: 10 minutes. Cooking time: 2 hours. Difficulty: Easy.
â±ïž Prep: 10 minđł Cook: 120 min
Ingredients
| â | Mollusks and squid or Oysters |
| 2 liters | white Haut-Poitou wine |
| 1 liter | sherry vinegar |
| 5 liters | water |
| â | Leek |
| â | Fennel |
| â | Thyme, bay leaf, parsley |
| â | Carrots |
| 1 | onion |
Instructions
Making the court-bouillon
- peel the carrots, cut up the vegetables;
- place everything into a stock pot and simmer gently for 2 hours;
- strain and use.
Preparing the seafood
- cook the mollusks separately in the court-bouillon; drain and shell;
- for the squid, cook it, covered, in the court-bouillon with a cork to keep it tender; slice;
- Serving suggestion: season the mollusks and squid with the cooking liquid and a dash of balsamic vinegar.
Sommelier A white Haut-Poitou