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Prep Time40 Mins
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Cook Time35 Mins
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Serving4
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Ingredients
Poultry Ballotins With Shellfish Juice
Directions
Shell the scampi, keeping the shells and heads. Mix the flesh with the egg white and the cream, add the chives, salt and pepper.
Flatten the cutlets with a rolling pin. Place them flat, add salt and pepper and place two spoonful's of stuffing in the center. Close the ballotin's, tie them with a kitchen string, making "time zones". Surround with bacon and hold it with string.
In a casserole dish, brown the ballotins on all sides with 20 g of butter and two spoonfuls of oil. Add the shells and the heads and brown them over high heat. Pour in the white wine, the shellfish stock, salt and pepper. Cover and let simmer for 25 minutes over low heat.
Stalk and wash the spinach, drain carefully. Fry in a pan with the remaining oil, the peeled and chopped garlic clove, salt and pepper.
Keep the meat warm. Strain the cooking juices into a saucepan, then whisk in the remaining butter. Place the ballotin's on four plates, surrounded with fried spinach. Drizzle with juice and enjoy quickly.
Conclusion
Our advice : At the beginning of cooking, add a chopped tomato and a sprig of tarragon to the casserole.
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