**Traditionally the cherries are not pitted, word to the wise traveler . . .
Today's recipe is not sweet. It is a Clafoutis de la Mer and, as you may have guessed it has seafood instead of cherries.
Ingredients (Serves 4):
Base:
8 eggs
4-5 heaping tablespoons of crème fraiche, sour cream, or heavy cream.
salt and pepper
nutmeg (optional)
herbs (I used a prepackaged "salad herbs" mix)
milk (for thinning if need be)
Fish, scallops, shrimp . . . any combination.
leeks or shallots, chopped and sautéed.
Baking dish, buttered and floured.
Start by mixing the eggs, crème fraiche, your herbs, salt and pepper and any other spice you fancy with your seafood. I added a touch of powdered mustard to mine.
Arrange your seafood and sautéed leeks/shallots in your baking dish.
Pour the egg mixture over the seafood and bake at 180°C / 350°F in a bain-marie (put your baking dish into a bigger dish or tray and add enough water to the bigger pan to reach about halfway up the smaller dish) for 35-45 minutes depending on your oven. The middle should be set but not firm. Serve with a salad and baguette.
Bon week-end à tous!
