***** CODE PUB = PUB_B *****
Français
 
Court-Bouillon and cooking mollusks with Gérald Passédat Recipe
 
 
Court-Bouillon and cooking mollusks with Gérald Passédat
Gérald Passédat, Le Petit Nice Passédat, France
Gérald Passédat, Le Petit Nice Passédat, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: more than 2 hours

Prep. time: 10 minutes
Cooking time: 2 hours

 
Difficulty: Easy
Ingredients
For 8 liters (2 gallons) court-bouillon

- Mollusks and squid or Oysters
- 2 liters (8 cups) white Haut-Poitou wine
- 1 liter (4 cups) sherry vinegar
- 5 liters (20 cups) water
- Leek
- Fennel
- Thyme, bay leaf, parsley
- Carrots
- 1 onion
Method

Making the court-bouillon

  1. peel the carrots, cut up the vegetables; 
  2. place everything into a stock pot and simmer gently for 2 hours; 
  3. strain and use.

Preparing the seafood

  1. cook the mollusks separately in the court-bouillon; drain and shell; 
  2. for the squid, cook it, covered, in the court-bouillon with a cork to keep it tender; slice; 
  3. Serving suggestion: season the mollusks and squid with the cooking liquid and a dash of balsamic vinegar. 
Sommelier

A white Haut-Poitou

 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****