Medium

Fresh cream

Olive oil

tablespoons

Green cabbage

Pepper

Salt

Shallot

unit

Soft butter

Smoked cheese

Hulls

Cockles and green cabbage with smoked cream

<h5>20 min</h5><p>Prepare and cook 400 g of kale.</p><p>Reserve.</p>

<h5>20 min</h5><p>Prepare 1 kg of cockles, reserve in a bowl.</p>

<h5>5 min</h5><p>Prepare then slice 2 shallots.</p><p>Reserve.</p>

<h5>5 min</h5><p>Cut 200 g of smoked cheese into small cubes.</p><p>Reserve.</p>

<h5>1 min</h5><p>In a small saucepan over medium heat, melt 1 knob of butter.</p><p>When hot, add half of the minced shallots, salt and pepper.</p><p>Cook for 1 minute without browning.</p>

<h5>3 min</h5><p>Add 200 ml of liquid crème fraiche, and bring to a boil.</p>

<h5>1 min</h5><p>Add the smoked cheese.</p>

<h5>5 min</h5><p>Turn down the heat and melt gently, stirring occasionally.</p>

<h5>1 min</h5><p>Pour in the hulls, mix well, cover and leave to stand, heat off.</p>

<h5>1 min</h5><p>In a skillet, heat 2 tablespoons of olive oil and when hot add the remaining minced shallots.</p><p>Salt, pepper and cook for 1 minute without browning.</p>

<h5>4 min</h5><p>Add the cabbage, stir and just warm up.</p>

<p><strong>1 min</strong></p><p>Plate on a previously heated plate, forming a bed of cabbage, add the cockles, then generously drizzle with smoked cream sauce.</p><p>Serve immediately.</p>

Medium

67 min

Salad

Main course

Starter

Fish

Servings

4

Nutrition

/ per serving

Directions

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