Scallops in Chard, Coquilles St-Jacques Bette Bouill

For those who love strawberries:

– Anton Mosiman

– posted by K.-H. Boller – modified by Bollerix

Rinse the chard leaves. Blanch in heartily salted, bubbling boiling water for five seconds, quench on the spot in iced water. Lift out and drain on a kitchen towel. Cover and place in the refrigerator.

For the farce, parcel the fish cleanly. Remove the fresh or frozen and previously defrosted scallops from their shells. Parry, separate the nutlets and roe.

Mix the egg with salt and cayenne pepper, blend the white fish, roe and egg in a hand mixer, pass through a hair sieve, put on ice and add the fresh whipped cream.

Cut the thick ribs from the chard leaves, close the center with half a leaf each. Spread the farce evenly on top, but leave a margin. Place a shell on each of the wide sides. Wrap the leaves all around and roll up.

Fill a saucepan with a sieve insert to a height of about two centimeters with fish or vegetable stock or chicken soup. If desired, add dill, tarragon or parsley, juniper berries and onion slices and bring to a boil. Place rolls in the strainer insert and steam in the closed saucepan for five to six minutes.

Bring sauce vin blanc to a boil. Season to taste with salt and cayenne pepper. Incorporate lobster butter. Divide evenly between plates and arrange two rolls on each plate.

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