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2 medium COLOMBA potatoes
120 g of frozen seafood cocktail
1 small shallot, 20 g of butter
4 cl white wine, 10 cl of cream
2 tablespoons oil
4 chives (optional)
salt and pepper

Defrost shells in microwave oven. Drain and restore water. Peel, chop the shallot. bake it with butter and 2 tablespoons defrost water for 5 min. Deglaze with white wine. Let reduce slowly, add the rest of the defrost water and cream. Add salt and pepper and let reduce again over low heat for 5 minutes. Add shells and cook for 5 minutes.
Meanwhile, cut the potatoes into slices about 5 mm. Retain the best (making such a puree with the trimmings). Wash in cold water, dry them well. Heat oil in a bottom of large skillet. When the oil begins to smoke, fry the potato slices on 2 sides, then reduce heat and cook until the potatoes are cooked (about 3 minutes per side). Add salt and pepper while cooking. Assemble the sandwiches shellfish potatoes, sprinkle with chopped chives and serve immediately.

Expert’s Tip: fry the potatoes. Heat 1 inch oil in a pan, poach the sliced potatoes for 5 minutes without browning. Do it again and  heat the oil. When she starts smoking, brown the sliced potatoes on 2 sides for a few seconds. Drain and season with salt.