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
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).