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Ingredients
- 1 kg of spinachs
- 300 gr of clams
- 2 shallots in brunoise
- 50 cc of white wine
- 200 cc of fish stock or water
- 30 gr of butter
- 25 gr of flour
- 150 cc of cream
- Salt, pepper and nutmeg
- 30-40 gr of emental cheese
Remove the spinachs tails, wash the leaves and boil them in seasoned water during 5 minutes, strain them, refresh them, grind them and fry lightly them with a bit of oil.
Put in a saucepan the cleaned clams, the shallots, the wine and the fish stock. Cover and cook them at a high heat until they are opened. Strain them, remove from the shells, cover them with a bit of fish stock and keep away.
Make a roux with the butter and the flour, add the fish stock and then the cream, season and taste the point of salt.
Pour a bottom of sauce on an ovenproof dish, the spinachs mixed with two tablespoons of sauce, on them the clams and cover with the reamining sauce.
Sprinkle
with the grated cheese and gratin.
Serve very hot.
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Pitágoras, 30 2ª - 08224 Terrassa - Barcelona - Espanya Tel: 00 34 93 780 97 98 - info@egormand.com - www.egormand.com |