Galette de pommes de terre aux scampis

Name: Galette de pommes de terre aux scampis (Potato galette with scampi)
Cuisine: French
Ingredients: 1–2 sprigs chervil, finely chopped; 4 chives, finely chopped; tender mixed salad leaves, tossed with vinaigrette dressing; tender mixed salad leaves, tossed with vinaigrette dressing; 2 tablespoons butter to which you have added an equal amount of lemon juice; 2 tablespoons butter to which you have added an equal amount of lemon juice; hot red pepper flakes; 6 small-sized scampi, or medium-sized prawns; 6 small-sized scampi, or medium-sized prawns; extra-virgin olive oil salt and ground black pepper; extra-virgin olive oil salt and ground black pepper; 1 large cepe (or other wild mushroom) about 75 g/3 oz; 1 large cepe (or other wild mushroom) about 75 g/3 oz; 1 potato, about 50 g/2 oz; 1 tablespoon clarified butter

Potato galette with scampi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 potato, about 50 g/2 oz
1 tablespoon

Europe
France
Provence
Fish course
Starter
Gluten-free
Pescatarian

Method

To Prepare the Potato Galette

Peel the potato and cut it into a ‘cork’ shape (4 cm/¾ inch in diameter). Slice thinly crosswise and arrange the potato slices in an overlapping circle in a nonstick frying pan which you have brushed with clarified butter. Cook the gaiette until golden brown on both sides.

In another pan, sauté the sliced mushroom in 1–2 tablespoons olive o