Cheese-Stuffed Shallot TapasTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes + 1 hour freezing time
Cooking time: 7-10 minutes (skillet)
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:233.8 kcal
Proteins:15.2 g
Fats:0.8 g
Carbohydrate:44.8 g
Fibers:0 g
Sugar:0 g
Cholesterol:21.3 mg
Sodium:68.8 mg
Calcium:109.7 mg
Energy:526 kcal
Proteins:34.2 g
Fats:1.8 g
Carbohydrate:100.9 g
Fibers:0 g
Sugar:0 g
Cholesterol:48 mg
Sodium:154.8 mg
Calcium:246.8 mg
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Shallot Quenelles with Chicken Liver Mousse
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
french shallots
400
g
fish, cheese or foie gras filling
breadcrumbs
METHOD
- Peel the shallots, separate the various bulbs and steam them. Make a lengthwise incision in each piece to create a hollow.
- Spread each side with fish, meat or cheese filling, depending on what they will be served with.
- Reassemble the shallots and place them quickly in the freezer so that they regain their shape.
- Once set, dip them into breadcrumbs and fry quickly.
..........
Recipe: Stéphane Thoreton, Roland Garros. 75016 Paris
Photo: Christian Adam / Canetti Conseil. Styling: Catherine Nicolas. Based on a culinary idea from SOGERES
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Serve hot as a cocktail snack.
These tapas can also be served as a side with various dishes. Serve shallots filled with foie gras to accompany tenderloin steak or duck breast. Serve shallots stuffed with cheese with fish or in a salad.
For the filling, use your imagination or play with the ingredients you have on hand. For a fish stuffing, process a fillet of white fish in the food processor with a little cream, salt, pepper and lemon juice to make a thick purée. When making a cheese filling, be sure to remove the rind. And for foie gras (prepared), use a piece of foie gras from a jar or prepared "au torchon"... to reduce the cost, you could also replace it with a chicken liver mousse.
