The gratin of shellfish with Parmesan from Maison Plisson.

Maison Plisson's parmesan shell gratin

For 6 persons

600g of shellfish

50cl of Bordier whipping cream

350g of parmesan

Salt and pepper

Preparation

Preheat the oven to 220 ° C. Cook the shells in 5 times their volume of salted boiling water. Drain them, run them under cold water to cool them.

Grate 300g of Parmesan and cut the rest into shavings. Mix the whipping cream and the grated Parmesan.

In a gratin dish, pour the shells, add the mixture, cream and Parmesan. Sprinkle over the parmesan shavings. Bake for 10 minutes. Serve this gratin with fine thin slices of Prince de Paris ham. You can also sprinkle the top of the gratin with a few sprigs of chervil.

Find the recipe on the La Maison Plisson website.

Find the ingredients to make this recipe at Maison Plisson, at 93 boulevard Beaumarchais (3rd arrondissement) and at 35 place du marché Saint-Honoré (1st arrondissement).