Recipe: Small marinières land and sea with Chavroux and shells
Dish for 4 people
Preparation: 30 minutes
Cooking time: 10 minutes
Easy level
Price of the dish: 5? / Person
Ingredients:
½ Log Chavroux
1 zucchini
1 small eggplant
4 confit tomatoes
20 cl of olive oil
2 lemons
20 gr. of capers
1 kg of shells
2 onions
1 glass of white wine
Flower of salt
Thyme
Espelette pepper
Preparation:
The joke :
- Dice zucchini, eggplant and pruned tomatoes
- Pan all with olive oil, a pinch of fleur de sel and thyme.
- Let the mixture cool in the fridge for a few minutes
The vinaigrette:
- Meanwhile in a small container, squeeze the lemons and add olive oil, a pinch of salt and Espelette pepper
The hulls:
- Open the shells by boiling them for 3 to 4 minutes with ½ glass of wine and onions
- Turn off the heat and allow to rest for a few minutes
- Remove the shells from their shells
The bites:
- Cut billets of Bûche Chavroux with a thickness of 3-4 millimeters
- Place a spoonful of the mixture on each log of Chavroux Bûche
- Put the hull on the log of the log
- Sprinkle with vinaigrette (lemon juice and olive oil mixed with capers)
