Name: Family-Style Coquille St. Jacques
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 7 cups (1.2 kg) russet potatoes, peeled and cubed (about 7 potatoes); 3 cups (495 g) celeriac, peeled and cubed (about 1 medium celeriac); ¼ cup (55 g) butter; 4 packages (¾ lb/340 g each) frozen shrimp and small scallop mix, thawed; 1 tbsp cornstarch; 2 tsp tarragon leaves, finely chopped; 3 shallots, finely chopped; ¼ cup (55 g) butter; ¼ cup (40 g) unbleached all-purpose flour; ⅓ cup (75 ml) dry white wine; 1 cup (250 ml) milk; 1 ½ cups (150 g) Gruyère cheese, grated; Chervil or parsley leaves (optional)

Preparation

Purée
- Place the potatoes and celeriac cubes in a large pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 20 minutes or until the vegetables are tender. Drain and return to the pot. Over medium heat, dry out the vegetables for 2 minutes while stirring with a wooden spoon.
- In a food processor, purée the vegetables with the butter until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer the purée into a pastry bag fitted with a ½-inch (1 cm) star tip. Set aside.
- With the rack in the middle position, preheat the oven to 425°F (220°C).
Sauce
- Drain the shrimp and scallops. Pat dry with a few layers of paper towels. Trim the scallops and compost the scraps. In a bowl, combine the seafood with the cornstarch and tarragon.
- In a large pot over medium heat, soften the shallots in the butter for 2 minutes. Add the flour and cook for 1 minute while whisking. Add the wine and whisk until the mixture thickens. Add the milk. Bring to a boil while stirring. Add half of the cheese (¾ cup/75 g). Season with salt and pepper. Remove from the heat.
- Add the seafood mixture to the pot and mix to combine. Transfer into a 13 x 9-inch (33 x 23 cm) baking dish. Cover with rosettes of vegetable purée. Top with the remaining cheese.
- Bake for 15 minutes or until the top is starting to brown and the seafood mixture is bubbling. Set the oven to broil and brown for 2 minutes or brown with a kitchen torch. Let rest for 5 minutes. Sprinkle with the chervil.

Family-Style Coquille St. Jacques

Categories

Ingredients

Purée

Sauce

Preparation

Purée

Sauce

Personal Note