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dover sole
shrimp - marinated and cooked halfway
shallot, garlic
butter
cognac, pernod
salmon mousse
salmon caviar
butter
white wine sauce
=Lay each quarter piece of dover on board, skin side up. in the middle of each lay 2 Tbsp of mousse. Lightly season and fold each piece over. Dot with butter and braise in white wine. Serve with sauce vin blanc.
shrimp - marinated and cooked halfway
shallot, garlic
butter
cognac, pernod
salmon mousse
salmon caviar
butter
white wine sauce
=Lay each quarter piece of dover on board, skin side up. in the middle of each lay 2 Tbsp of mousse. Lightly season and fold each piece over. Dot with butter and braise in white wine. Serve with sauce vin blanc.