Recipe of the chef Thomas Boullault of the restaurant L
For 4 persons
20 shells Saint-Jacques
Olive oil
Fine salt
Products
Decorate the Saint James and clean them well.
Seize them over high heat on either side with olive oil and sprinkle with butter.
The risotto
1 onion
250g bird tongues
Olive oil
50g butter
White wine
Poultry bottom
Grinded Parmesan
100g Portobello mushrooms
100g liquid cream
Sweat onion finely chisel and add bird tongues, cook like a risotto.
Add the brunoise of Portobello mushrooms, the grated Parmesan and the liquid cream mounted like a chantilly.
Ambois wine emulsion
200g poultry juice
80g liquid cream
50g butter
50g Arbois wine
Bring together all the ingredients, heat and emulsify with a plunger.
Dressage
100g of old mimolet
30g of white truffle
Place the creamy risotto in the middle of the plate, place the Santiagos on top, the chisel chips and the grated white truffle.
At the last moment deposit emulsion with Arbois wine.