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3 sole filet halves
fish mousse
-
3 shrimp - 10-15s
butter
shallot
garlic
cognac
pernod
-
spinach w nutmeg & shallot
white wine sauce
=Cook shrimp with butter, shallot, garlic, cognac and pernod, cover and let marinate, chilling completely. Lay a sole fillet on a surface, lay on shrimp, mousse and fold in half. Poach in a water/white wine broth. Serve on sauteed spinach surrounded by sauce.
fish mousse
-
3 shrimp - 10-15s
butter
shallot
garlic
cognac
pernod
-
spinach w nutmeg & shallot
white wine sauce
=Cook shrimp with butter, shallot, garlic, cognac and pernod, cover and let marinate, chilling completely. Lay a sole fillet on a surface, lay on shrimp, mousse and fold in half. Poach in a water/white wine broth. Serve on sauteed spinach surrounded by sauce.
