Family-Style Coquille St. Jacques | RICARDO

Ingredients

• 7 cups (1.2 kg) russet potatoes, peeled and cubed (about 7 potatoes)
• 3 cups (495 g) celeriac, peeled and cubed (about 1 medium celeriac)
• ¼ cup (55 g) butter
• 4 packages (¾ lb/340 g each) frozen shrimp and small scallop mix, thawed
• 1 tbsp cornstarch
• 2 tsp tarragon leaves, finely chopped
• 3 shallots, finely chopped
• ¼ cup (40 g) unbleached all-purpose flour
• ⅓ cup (75 ml) dry white wine
• 1 cup (250 ml) milk
• 1 ½ cups (150 g) Gruyère cheese, grated
• Chervil or parsley leaves (optional)