Ingredients

30 scampi
1 tub of Chapelain
1 tub of Luxlait crème fraîche
2 carrots
1 stick of celery
200g green beans
  salt, pepper
1 glass of water

Recipe steps

1

Preheat the oven to 180°C

2

Peel the carrots, green beans, celery and cut them into julienne strips (small sticks)

3

In a frying pan, pour a little water, brown the vegetables and let them cook over a low heat

4

Pour the crème fraîche into a salad bowl with the salt and pepper. Stir

5

Allow 6 ramekins (not too small) and pour the vegetables into them when they are cooked with a little of the cooking liquid

6

Place 5 to 6 peeled and raw scampi on top, then cover with the crème fraîche and crumbled Chapelain cheese

7

Bake for 30 min

8

Serve when the cheese is well melted and golden

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