Creamed Bouchot Mussels, Fourme d’Ambert, Herring Cromesquis - Fromage AOP Fourme d'Ambert
- Rinse mussels; wash and finely chop the fennel. - In a casserole dish, sweat the chopped fennel in butter, and then add the pastis and mussels.
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Cooking tools:
- Blender
- Melon baller
- Piping bag
- Fine-mesh sieve
- Kitchen scale
- Deep fryer
- Deep-fry thermometer
- Skewer
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Fork
- Paper towel
Ingredients
- 100 g Fourme d’Ambert,
- 400 g Bouchot mussels,
- 100 g fennel,
- 50 g single cream,
- 1 cl pastis,
- 2 cl olive oil,
- A bunch of dill,
- Salt and pepper.
- 100 g smoked herring,
- 20 cl single cream,
- 1 egg,
- 80 g butter,
- 30 g flour,
- 30 g breadcrumbs,
- Oil for frying.
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