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Coquilles St. Jacques au gratin (gratinated scallops) in chard & sunroot buns

Preparing a delicious starter is no problem at all with Vindija’s products because when they are among the ingredients, you know that you will get an excellent first course.
Preparation  / 60 min
  • Remove the meat from the shells, rinse under cold running water to wash out the sand. Dry on a paper towel. Heat butter in a pan and insert the shellfish meat. 
  • Stir-fry and add wine, lemon juice and spices to taste. Simmer until the sauce is reduced by half. At the end add the cognac. Remove from heat to cool. Remove the orange bit (roe) from the meat. Reserve the juice.
  • Put all topping ingredients in a chopper and blend until it is mixed well.
    Wash the chard, remove the stems and blanch a few minutes in salty boiling water. Take it out and put into cold water then drain and chop. 
  • Peel the sunroot or potatoes, cut into fine cubes and cook in salty water together with chopped garlic. Drain and mix with the chard and simmer for a few minutes on olive oil to meld together. Season to taste. Put some chard on the washed and dried shell, then add the shellfish meat, sprinkle with topping, place the orange bit (roe) on top and add some more topping. 
  • Bake in a preheated oven for 6 minutes at 190oC. Before serving drizzle with some sauce that you obtained from stewing the scallops.

Ingredients/    serves 4
Scallops:
8 scallops
100 g 'z bregov butter
3 ml cognac

salt, white pepper, garlic powder
a few dropsof lemon juice
 For the topping:
2 tablespoonspine nuts
2 tablespoonsshredded Ovidur cheese
2 tablespoonsfresh chopped herbs
 For the buns:
500 gfresh chard
200 gsunroot (or potatoes)
1 cloveof garlic

salt, to taste
3 tablespoonsolive oil

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'z bregov butter Ovidur
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