Juliette potato salad with shellfish
Juliette potato salad with shellfish
A recipe imagined by Xavier Hamon (The Tapas Counter at Quimper) of the Brotherhood of Toques of the Potato.
For 4 people / cooking: 20 min
Ingredients:
5 potatoes Juliette
100 g of hulls
100 g of mussels
100 g clams
salt and freshly ground pepper
1 bunch of parsley
1 bunch of chervil
1 clove of garlic
1 egg yolk
25 cl of olive oil
coarse salt
Preparation:
Cook potatoes in field dress, drain and let cool (reserve a potato for aioli), peel potatoes and cut into small cubes.
Open the shells in a covered saucepan, remove them as soon as they are opened, dissolve them and reserve them in the cooking juices.
Wash the clumps of fresh herbs, wring them out and chop them finely.
Crush the clove of garlic with a pinch of salt until the ointment consistency.
Add the egg yolk, mix well.
Assemble the aioli by pouring the olive oil thinly in a regular way like a mayonnaise.
Mix the potatoes, shells (chopped and drained) as well as herbs and add aioli little by little until the desired consistency and taste or arrange them separately on a plate.
