La fricassée d'asperges vertes aux huîtres et St-Jacques au Perlé de Groseille

La fricassée d'asperges vertes aux huîtres et St-Jacques au Perlé de Groseille

For 4 people : 16 green asparagus tips (cooked with salted water), 12 oysters dig of Normandy (N°0), 4 nuts of St-Jacques, 2 finely engraved shallots, 30cl of Perlé of Currant, 1 spoon of thick cream, quite cold butter 120g, 3 simple parsley branches

Open oysters and recover sea water.
Dyears a pan, make reduce sea water and shallots engraved until quasi complete evaporation (there must remain to you approximately a good spoon with soup of liquid).
Add Perlé of Currant and reduce again to sirupeuse consistency.
Add the cream which you carry to boiling and assemble with butter quite cold half-compartment in pieces (rectify the seasoning).
Put the asparagus tips 10mn in a salted ebullient water, drain and have in your soup plate service.
Put the St-Jacques in a frying pan 3mn.
Chauffez oysters 1 with 2mn in a little their natural sea water without making boil (what would change the texture of this one!). Drain the oysters which you heat in your hot butter with Perlé without making boil, while stirring up constantly.
Arrangez oysters, the St-Jacques and asparaguses, and nappez of your butter with Perlé of Currant. Some simple parsley sheets for decoration.

By Christian GERMAIN, le Château de Montreuil
4, Chaussée des Capucins - 62170 Montreuil-sur-Mer
Tél : 03 21 81 53 04 - Fax : 03 21 81 36 43
Site internet : www.chateaudemontreuil.com

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