Go Back

Print Recipe
Prep Time 35 minutes
Wine Pouilly-Fuissé
Servings 4 people

Equipment

  • Hand blender (immersion blender)

Ingredients
  

  • 8 coquilles
  • 2 small shallots
  • 15 g butter
  • 100 ml white wine
  • 250 ml fish stock or fish bouillon
  • 200 ml cooking cream
  • 2 tbsp lightly whipped unsweetened cream
  • 0.04 g saffron
  • 1 vanilla pod
  • 1 tsp cornflour cornstarch
  • 2 asparagus tips

Instructions
 

Sauce

  • Cut 10 g of the butter into small cubes and place them in the freezer.
  • Peel and finely chop the shallots, then gently sweat them in 5 g butter until soft and translucent. Deglaze with 100 ml white wine and reduce the liquid by half.
  • Add the fish stock and cooking cream. Let the sauce simmer gently for five minutes.
  • Split the vanilla pod lengthwise and scrape out the seeds; add them to the sauce. Blend the sauce with a hand blender. Add the saffron and allow to simmer for a further 10 minutes.
  • Dissolve the cornflour in a little bit of water and stir it into the sauce.
  • Lightly whip 2 tablespoons of cream. Warm the plates in the oven at 100°C.
  • Slice the asparagus tips lengthways into very thin strips and blanch them.

Coquilles

  • Heat a frying pan with some butter and sear the coquilles over high heat, turning continuously so they colour evenly. Lower the heat slightly and cook until just done.

Finish & plating

  • Whisk the frozen butter cubes into the sauce, then fold in the whipped cream. Froth the sauce using the hand blender.
  • Spoon some sauce onto each warmed plate, place two coquilles on top, and finish with an extra spoonful of airy foam and some slices of asparagus tips on each plate.