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Savoury Seafood & Herb Custards

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Moulds used:

 

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Flexipan® Charlottes

Ref 1059

   

 

 

 

 

 

 

Composition for 12 flans

 (Proportions should be multiplied by 2 for a 600 x 400 mm tray)

 

 

Flans

 

• 1 kg fresh mussels
• 2 shallots
• chives and parsley
• Salt and pepper
• 50 g parmesan
• 6 eggs
• 20 cl single cream
• 30 cl milk

Wash the mussels, discarding any open or broken ones, and removing the 'beards' (the hairy bit!).
Place in a saucepan with a splash of water and some pepper.
Cover and cook on a high heat for 5 minutes until all the shells have opened.
Place in a salad bowl, discarding any
un-opened shells.  Remove all but 18 of the mussels from their shells whilst warm, then leave to cool.
Blitz the shallots, parsley and chives together in a food processor.
Preheat the oven 160°C /Gas Mark 3, and put the Flexipan® Charlottes Ref 2059 onto an aluminium sheet.
Whisk the eggs together then add the blitzed herbs, the milk, cream, and Parmesan, and season.
Divide the shelled mussels between the holes in the mould, and pour the egg mixture over them.  Bake for 30 minutes.

 

 

Sauce

 

• 50 cl single cream
• 1 teaspoon of curry powder
• Salt and pepper

After 25 minutes of cooking begin to prepare the sauce.
In a pan over a low heat, combine all the Ingredients and until just steaming, but not boiling!

 

 

Suggestion du chef

 

When the custards are cooked, turn them out onto serving plates and surround with a drizzle of sauce, and decorate with the remaining mussels.
Vegetarian Variation: Sautee finely sliced button mushrooms, asparagus tips, and tiny broccoli florets, then use In place of the mussels.