Rodenbach cheese biscuit with vegetables, scallops and Rodenbach cheese sauce | Bruges cheese
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Rodenbach cheese biscuit with vegetables, scallops and Rodenbach cheese sauce

 
 
4 pers.
45 min

Biscuit:

  • 1 square sheet of flaky pastry
  • 150g grated Rodenbach cheese
  • 2 egg yolks
  • Pepper and salt

Sauce:

  • 40g butter
  • 40g flour
  • ½ litre fish stock
  • Juice of ½ lemon
  • Pepper, salt & nutmeg
  • 150g grated Rodenbach cheese

Vegetables:

  • 2 sliced red peppers
  • 200g sugar snap peas
  • 200g mini-carrots
  • 200g mini-leeks

Scallops:

  • 600g fat scallops.

Biscuit:

Cut the flaky pastry into pieces of +/-10x5cm and brush with the egg yolk seasoned with pepper and salt

Lay the grated cheese on top and bake in the oven for +/-20 minutes at 200°C

Sauce:

Make a roux sauce with butter, flour, fish stock and cheese. Add herbs and lemon juice. 

Keep stirring over a low heat until you have a smooth sauce.

Vegetables:

Fry the leeks briefly in a little butter and blanch the other vegetables (cook until ‘al dente’)

Scallops:

Fry these very quickly over a high heat in some butter.

Serving:

Lay some vegetables and scallops on the cheese biscuit and top with the cheese sauce.