Rillettes of scallops, porcini mushrooms, Penja pepper 90g - L'Atelier du Poissonnier
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Presentation of Scallop Rillettes, Ceps, Penja Pepper
Traditional recipes, without artifice, and also let yourself be seduced by marriages of original and irresistible flavors like this recipe for scallop rillettes, porcini mushrooms and Penja pepper, a perfect balance between land and sea.
BRAND HISTORY
Founded in 2010, Atelier Du Poissonnier was born from a passion. That of cuisine and the sea in the last fishmonger in Agon-Coutainville . 3 years later, the Atelier reinvented itself thanks to a canning activity. In 2018, Le Groupe Duval fell under the spell of the family fishmonger and acquired it . The sustainability of the Atelier du Poissonnier is driven by a very committed team of enthusiasts who have improved over the years. Lovers of quality, taste and authenticity who combine to give the best of their know-how. Between tradition and innovation, the artisanal fishmonger and cannery preserves its authentic know-how to develop a wide range of quality products. Authentic and artisanal products make it possible to produce creative and original recipes that evolve according to the seasons and trends.
RECIPES
On toast as an aperitif, in a club sandwich, as a dip for your raw vegetables, on endive leaves for a light starter.
INGREDIENTS AND PACKAGING
Scallops (pecten maximus) 38%, cream (milk), white fish (pollock fillets) 19%, porcini mushrooms 9%, fleur de sel, white Penja pepper 0.07%, gelling agent: agar- agar. Possible traces of edges.
Storage before opening: at room temperature (avoid hot and humid places). Storage after opening: refrigerated (between 2° and 4°) 3 days.
90g jar
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