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Coquille Saint-Jacques

(March 01, 2014)

Coquille Saint-Jacques
 (this recipe is suitable for pesco-vegetarians)

Scallops 9

Ingredients:

Undyed, smoked haddock fillet
Bag of pre washed watercress
Raw scallops (fresh, or defrosted if from the freezer)
Butter, flour and milk, for Béchamel sauce (white) sauce
Breadcrumbs
Mustard & dill sauce (pre made/bought)
Parmesan (finely grated)

To do list:

Skin the haddock and slice into pieces (not too small)
Take two slices of seeded bread and make into breadcrumbs
Grate a generous amount of Parmesan cheese (finely) and set aside
Make a traditional Béchamel sauce (white) sauce, using butter, flour and milk, and set aside

Do not season the Béchamel sauce as some of the ingredients used later will provide all the seasoning and flavour you'll need.

coquille Saint- Jacques

coquille Saint- Jacques

Take a slice of seeded bread Make it into breadcrumbs

To serve this dish I have retained scallop shells from ready-made Coquille Saint-Jacques, which we have eaten in the past, washed in the dishwasher and stored for later use. Although I am sure that you would be able to source your own from fishmongers, eBay or specialist on-line suppliers.

Alternatively you can use an oven-proof baking dish in which to serve (if doing a large version of one of the variations below) or use oven-proof ramekins for individual versions (which make great starters).

Clean scallop shell

 Undyed smoked haddock

Serve on a scallop shell

Cut a fiilet of undyed, smoked haddock
into small pieces

Option 1: Baked smoked haddock with seeded Parmesan crust

Place sliced and skinned pieces of smoked (not dyed if you can help it) haddock (which are raw when placed into the shells and will cook perfectly in the white sauce in the oven) into the bottom of the scallop shell, cover with a generous amount of white sauce, then sprinkle with the seeded breadcrumbs (which have previously been mixed together with some grated Parmesan) and then place in the oven.

Parmigiano-Reggiano

 coquille Saint- Jacques

Finely grate some Parmesan
(Parmigiano-Reggiano)
 
Cover the prawn and smoked haddock mixture with
Béchamel sauce and top with
breadcrumbs and grated Parmesan

Option 2: King prawns with mustard and dill sauce

Place a selection of king and large prawns in the scallop shell, cover with a generous amount of white sauce (which has been mixed previously with two generous spoonfuls of mustard & dill sauce), then sprinkle with the seeded breadcrumbs and place in the oven.

coquille Saint- Jacques

Option 3: King prawns with watercress

Place a large handful of washed watercress in the bottom of the scallop shell, then a generous layer of king prawns. Cover with white sauce and sprinkle with breadcrumbs.

Bed of watercress on scallop shell coquille Saint- Jacques, with watercress

Make a bed of watercress
on a scallop shell
   

Cover the watercress and prawnbase with
Béchamel sauce and top with
breadcrumbs and grated Parmesan

All these versions need to be placed in a hot oven (I use gas mark 7) and cooked until the white sauce is seen to 'bubble' under the breabcrumbs, and the breadcrumbs have taken on a golden brown colour.

Enjoy!

Claire Meredith, December 2013

Also from the Head Chef at Tŵr Cymru Culture Towers:
     
Salmon teriyaki with pumpkin seed crust, March 2014

     
Artisan rice pudding with blackberry compote, March 2014

     
Vegetable spring rolls, December 2013
     
Broad bean, wasabi and crème fraîche pâté, September 2013
      Salmon ramen
, September 2013    
      Carmarthen Canapés Caerfyrddin
, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

 

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