Cooking Recipe Preparation time
25mn
Cooking Recipe Ingredients
• 1 turbotin of 2 kg • 1 dl of wine dry • 2 shallots chopped • finely 8 cl of cream double thick • 2 packets of sorrel • lubricate d??.olive • bread of crumb • peel of nutmeg walnut shabby • vermouth dry • egg hard • 30 g of butter • salt, pepper |  |
Cooking recipe preparation instructions
Empty the turbotin in not forgetting to withdraw the hearings. Cut flukes of every side. Make disgorge fish while immersing it in the very cold water, or even frozen, during 5 hours and renew water once. Dry the turbotin in a linen, raise the nets. Preheat the oven to 200 degrees. Chop the shallots after having peeled them. To peel sorrel, seize the tail of every leaf of the left hand and make slip the inch and the index of the right hand, on both sides of the stem, in order to detach the tender part. Wash the leaves and drain them. Roll them then in cigar and, on the chopping board, decide them without mercy in fine small discs, in order to get a very fine chiffonnade. Salt and pepper the nets of turbotin on the two
Restaurant
Name: | Le Moulin de Mougins |
Phone: | +33 4 93 75 78 24 |
Website: | www.moulin-mougins.com |
Address: | Quartier Notre-dame de Vie |
City: | Mougins |
Country: | Fr |
Overview: | "It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"." |
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