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la mer du nord en cassolette recette

La mer du Nord… en cassolette

Quelques poissons et mollusques du littoral belge, le tout extra frais et cuit dans un fumet à la bière blonde, un peu de gruyère et on passe au gril…

Ingrédients (pour 4 personnes)

  • 1 grosse noix de Saint-Jacques
  • 1 c. à soupe de crevettes grises décortiquées
  • 8 moules décortiquées
  • 1 escalope de cabillaud (100 gr. environ)
  • un filet de sole
  • 5 cl de bière blanche de Hoegaarden
  • sel et poivre
  • 1 c. à soupe de crème fraîche 30 % MG.
  • 1 c. à soupe de bisque de homard préparée
  • 25 gr. de gruyère suisse râpé
La digue d'Ostende... odeurs de la mer

Préparation des cassolettes de mer

  • Disposez le cabillaud dans un caquelon en terre, ajoutez le filet de sole, veillez bien à ce qu’il n’y ait plus aucune arête.
  • Mouillez dans l’ordre avec la bière, la crème, la bisque. Salez, poivrez au moulin et portez à ébullition.
  • Dans le même temps, cuisez les moules dans un peu d’eau, ébarbez, coupez les noix de Saint-Jacques en quatre fines escalopes et décortiquez les crevettes (on peut les acheter décortiquées aussi)
  • Ajoutez les moules et les autres ingrédients dans le caquelon, parsemez de gruyère et faites grattiner quelques instants sous le gril au maximum de sa puissance

Présentation

Portez le caquelon à table, servez dans des assiettes creuses (préchauffées !) avec un bout de baguette croustillante et du beurre (de ferme pour les grandes occasions)

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