Medallions of Burbot and Sprinkled Shells of a Winged and Spotted Juice
March 5, 2009
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A receipt prepared for the return of my Mom of the Basin of Arcachon in order to prolong the holidays: medallions of burbot and shells stoves, sprinkled of a juice with smoked of slightly winged fish, spotted and assembled to butter.
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The market for 4 people:
3 cloves of garlic
12 tomatos cherry
600 G of net of burbot
250 G of moulds of Mussel bed
250 of clams
25 Cl of fish aroma
8 white wine Cl
50 G of butter
2 cuil. with chopped flat parsley soup
Flour, olive oil, salt, pepper.
To peel and crush the cloves of garlic to the press garlic.
To cut the tomatos cherry into 2. In jumping, to heat an oil net. To cook tomatos with average butalbital effects and cover until evaporation of water.
To cut out the nets of burbot in 1,5 cm thickness medallion. To season with salt and pepper. Fariner all faces.
To wash and drain the shells. To cook separately with a little water in pans with sharp fire and cover during apap butalbital caffeine minutes. To drain and reserve for the heat.
In jumping, to heat an olive oil net. To butalbital effects the medallions of burbot 2 minutes on each butalbital effects To disencumber and reserve for the heat.
To add garlic in the jumping one of cooking of the burbot and to make sweat a few minutes. To thaw with the white wine and to carry to boiling. To make reduce by 2/3. To wet with the fish aroma and to make reduce. Out it fire, to incorporate butter of small pieces butalbital effects to whip vigorously. To rectify butalbital effects seasoning and to incorporate parsley.
To draw up the butalbital effects of Burbot on the plates. To cover butalbital effects the tomatos cherry. To distribute the shells. Napper with the winged and spotted juice.
Suggestion:
To accompany by fresh tagliatelli or roasted vegetables.
Agreement puts and wine:
A powerful white or with the frank spice notes (Mercurey, Meursault, Pouilly Smoked, Mason or Châteauneuf of the Pope, Condrieu, Crozes Hermitage)
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