Chanterelles au gratin with scallops

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 700 g Chanterelles
  • 3 Stem(s) Parsley
  • 8 small scallops (fillet)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Flour
  • 3 TABLESPOONS Oil
  • 300 g Whipped cream

Directions

  1. 1

    Clean the chanterelles and wash them thoroughly. Put the mushrooms on a tea towel and drain well. Wash parsley, shake dry, pluck off leaves and chop coarsely

  2. 2

    Wash the mussels, dab dry, season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the mussels for 2-3 minutes, turning them over. Remove

  3. 3

    Add 1 tablespoon of oil to the pan and fry the chanterelles for 3-4 minutes. Add 3/4 of the parsley and season with salt and pepper. Place the chanterelles and mussels in 4 ovenproof dishes (approx. 200 ml content)

  4. 4

    Deglaze the roast with cream and simmer for 1-2 minutes. Pour cream into the moulds and bake under the hot grill for about 5 minutes until golden brown. Serve sprinkled with parsley

Nutrition Facts

KCAL
370 kcal
CARBS
8 g
FATS
33 g
PROTEINS
10 g