Brochette de Saint Jacques sur fondue de poireaux au curry

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Brochette de Saint Jacques sur fondue de poireaux au curry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brochette de Saint Jacques sur fondue de poireaux au curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brochette de Saint Jacques sur fondue de poireaux au curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brochette de Saint Jacques sur fondue de poireaux au curry is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Brochette de Saint Jacques sur fondue de poireaux au curry using 7 ingredients and 3 steps. Here is how you cook that.

Une entrée qui ravira vos convives pendant les fêtes ! #entreeschics

Ingredients and spices that need to be Prepare to make Brochette de Saint Jacques sur fondue de poireaux au curry:

1. 16 noix de Saint Jacques
2. 2 poireaux
3. 5 cl vin blanc
4. 10 cl crème fraîche épaisse
5. 1 cuillere à café de curry
6. Sel, poivre
7. 1 noisette de beurre

Instructions to make to make Brochette de Saint Jacques sur fondue de poireaux au curry

1. Réalisez la fondue de poireaux. Coupez en petits morceaux le blanc des poireaux. Les faire revenir à feu doux avec une noisette de beurre. Après 5 minutes, ajoutez le vin blanc et laissez cuire toujours à feu doux. Une fois le vin blanc absorbé, ajoutez la crème fraîche et laissez compoter pendant 10-15 minutes (les poireaux doivent être fondants). Salez, poivrez et ajoutez 1/2 cuillère à café de curry en poudre.
2. Snackez les noix de Saint Jacques en les faisant revenir dans une noisette de beurre à feu moyen 2-3 minutes. Salez, poivrez.
3. Passez au dressage. Enfilez 4 noix de Saint Jacques sur une brochette que vous disposerez sur un petit tas de fondue de poireaux. Vous pouvez saupoudrez un peu de curry sur le coin de l’assiette pour un coté doré festif ;)

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