| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 4 beautiful green cabbage leaves
- 400 g Pollack fillet
- 12 Walnut St. Jacques
- 50 g buttery
- 50 g chopped shallot
- 1 vanilla pod
- 20 cl creme fraiche
- 20 cl white wine
- 1 case fish stock
- Salt and pepper from the mill
Ingredients
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Instructions
- Blanch the collard greens.
- Arrange the fish fillets and scallops in the green cabbage.
- Salt and pepper.
- Close the pouches with a string and bake in a warm oven for about 25 minutes at 180°C.
- Reduce the shallots with the white wine and the vanilla pod.
- Add the fish stock, let simmer, then add the crème fraîche and add the butter.
- Adjust seasoning if necessary
- Arrange the vanilla sauce at the bottom of a plate, arrange the chaplain and add a few scallops.
Recipe Notes
Recipe proposed by le restaurant "Le Forum"in Dorlisheim!
With this recipe, we recommend:
L'Auxerrois
