Mouthfuls of Saint - Jacques

(makes 48)

• 24 Walnut St. Jacques cut into two in the longitudinal direction

• 155g frozen peas

• 60 ml of water or chicken stock

• 4 or 5 potatoes mealy flesh, peeled and cut into very thin slices (48 total)

• 5 g of butter

• 3 shallots, finely chopped

• 1 clove garlic, finely chopped

• 2 slices of pancetta, finely chopped

• vegetable oil for frying

• 1 tbsp. vegetable oil

• fresh mint leaves to decorate

1 Melt the butter in a small saucepan and fry the shallots, garlic and pancetta over low heat for 3 minutes, without browning, until the mixture is soft. Add the peas and broth and cook over high heat for 3 minutes until the liquid has evaporated. Let cool, then all puree until smooth and season.

2 Pour vegetable oil in a skillet or deep fryer to one third of its height and have it heated to 190 ⁰C. Fry the potato slices in batches until crisp and gilded. Drain them on paper towels and sprinkle with salt.

3 Cover the nuts Saint-Jacques in the remaining oil. Season lightly. Heat an iron grill over high heat, then grill the nuts for five seconds on each side until they are lightly gilded.

4 Reheat the puree. Fill each fried potato slice with 1 large coffee teaspoon of puree, then add a piece of Saint-Jacques. Decorate with mint leaves.

My Tips:

• Instead of deep frying of the potato slices, store bought chips can be used.

Source: “Apéro: Finger Food, Toasts, Dips”, 2008 Marabout