Glazed Shells of Cod in White Wine Sauce recipe
information
Coquille de Cabillaud Glacée an Vin Blanc
ingredients
1 kg duchesse potato mixture
75 g butter
750 g poached fillet of cod
600 ml White Wine
Fish Sauce
seasoning
picked parsley
75 g butter
750 g poached fillet of cod
600 ml White Wine
Fish Sauce
seasoning
picked parsley
method
1. Pipe the edges of the buttered scallop shells with the duchesse potato, sprinkle with melted butter and dry under the salamander grill without coloration.
2. Melt the butter in a shallow pan, add the flaked fish, season and toss to reheat. [
3. Pour a little of the sauce in the bottom of the shells, add the hot fish and coat with the same sauce.
4. Glaze under a salamander grill and serve on a flat dish on a dish paper with picked parsley.
2. Melt the butter in a shallow pan, add the flaked fish, season and toss to reheat. [
3. Pour a little of the sauce in the bottom of the shells, add the hot fish and coat with the same sauce.
4. Glaze under a salamander grill and serve on a flat dish on a dish paper with picked parsley.
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