Seafood Parmentier - Our recipe with photos
The delicate seafood parmentier is topped with a layer of sabayon for the perfect gratin crust. Try this unique recipe by Chef Philippe and follow our step-by-step, illustrated method.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Whisk
- Saucepan
- Food mill
- Tart ring
- Spatula
- Serving platter
- Oven
- Salamander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Stove
- Measuring cup
- Ladle
- Wooden spoon
- Double boiler
- Fine-mesh sieve
Ingredients
- 700g firm potatoes
- 500g frozen seafood mix
- 3 garlic cloves
- 15cl lobster bisque
- 50g unsalted butter
- 10cl whipping cream
- 15cl milk
- 2 egg yolks
- Breadcrumbs
- Olive oil
- Salt
- Espelette pepper
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