Hands Sting After Bath

Walnut St. Jacques Florentine Noily Prat



Saint Jacques fried

Walnut St. Jacques
Sale
pepper butter


trim

Fresh spinach

Butter Salt Pepper


Sauce

Fish stock:

2.5 kg of edges Fish

2 carrots 1 onion 1 bouquet garni

7
shallots 150 g mushrooms paris

25 sprigs parsley 1 teaspoon coarse salt
tablespoons sunflower oil 100 g
Noilly Prat

200 g Cream


Process:

For Sauce:

Make the fish stock, clean and break the edges of fish
Peel and finely chop the caroot, onions, mushrooms and shallots; tie together the parsley stems. Brown all in a cocotteavec oil, add the bouquet garni and lemon juice, salt.
Cover with water, bring to boil, and skim off grease and cook over low heat, uncovered for 20 minutes (without boiling). Strain the stock
a chinois without trample so as not to risk disturbing it.

Add the Noilly Prat and reduce by half until a fish ice, cream, adjust seasoning and book.

For the filling: Peel and wash

spinach, dry well and at the last moment to return with a knob of butter for two minutes, season.

For Saint Jacques:

Peel and wash, dry thoroughly, and fry in a knob of butter, seasoning the cooking is very fast, just 1 minute on each side, the St. Jacques must be the golden outside and pearly at heart, just cooked.

Assemble the elements on the plate as the picture and enjoy ...