Recipe detail

Fish La coquille Saint-Jacques

8. 12. 2025

Author: Samuel Ashton

Company: Retigo UK

Food category: Fish

Cuisine: French

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Program steps

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1
Hot air
25 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
Unsalted butter 50 g
whole milk 500 ml
Plain Flour 120 g
parsley 50 g
scallops 12 pcs
Prawns 350 g
lemon 1 pcs
potatoes 700 g
egg 3 pcs

Nutrition and allergens

Allergens: 3, CRUSTACEANS, Gluten, Milk, shellfish
Minerals: 0mg, 6mg, Ca, CA, Calcium, Calcium: 20mg, Co, Cr, Cu, F, Fe, I, Iron: 0, K, Magnesium: 23mg, Mg, Mn, Na, P, Phosphorus, Phosphorus: 200mg, Potassium, Potassium: 210mg, Se, Selenium, Sodium: 50mg, Zinc, Zinc: 1, Zn
Vitamins: 1µg, 5µg, A, B, B12, B3, B6, C, Cholin, D, E, K, Kyselina listová, Vitamin A, Vitamin B12: 1, Vitamin D, Vitamin D: 0

Nutritional value of one portion Value
Energy 506.1 kJ
Carbohydrate 38.2 g
Fat 7.5 g
Protein 18.7 g
Water 47.3 g

Directions

1. For the sauce: melt the butter in a pan over a medium heat, whisk in the flour and cook for 2 minutes. whisk in the milk, simmer until bubbling, add seasoning to taste 

2.Divide the prawns and scallops equally between shells and pour sauce over them, leave to cool.

3.Steam the potatoes until soft ready to mash with a potatoes ricer, mix in butter, egg yolks and season to taste and put in piping bag.

4.Pre- heat the oven to 190C. Pipe the mash on top of the shell and place in the oven for 8 minutes 


Garnish idea: Parmesan crips, focaccia