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
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