Preparation time: 15 minutes + 1 hour freezing time
Cooking time: 7-10 minutes (skillet)
Serve hot as a cocktail snack.
These tapas can also be served as a side with various dishes. Serve shallots filled with foie gras to accompany tenderloin steak or duck breast. Serve shallots stuffed with cheese with fish or in a salad.
For the filling, use your imagination or play with the ingredients you have on hand. For a fish stuffing, process a fillet of white fish in the food processor with a little cream, salt, pepper and lemon juice to make a thick purée. When making a cheese filling, be sure to remove the rind. And for foie gras (prepared), use a piece of foie gras from a jar or prepared "au torchon"... to reduce the cost, you could also replace it with a chicken liver mousse.
- Peel the shallots, separate the various bulbs and steam them. Make a lengthwise incision in each piece to create a hollow.
- Spread each side with fish, meat or cheese filling, depending on what they will be served with.
- Reassemble the shallots and place them quickly in the freezer so that they regain their shape.
- Once set, dip them into breadcrumbs and fry quickly
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