Aumônière Pollack fillet, Scallops - Vanilla sauce
A recipe for Alsatian fish alms that will amaze all your guests. A real treat for the taste buds ...
Prep Time
30minutes
Cook Time
30minutes
Prep Time
30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Blanch the collard greens.
  2. Arrange the fish fillets and scallops in the green cabbage.
  3. Salt and pepper.
  4. Close the pouches with a string and bake in a warm oven for about 25 minutes at 180°C.
  5. Reduce the shallots with the white wine and the vanilla pod.
  6. Add the fish stock, let simmer, then add the crème fraîche and add the butter.
  7. Adjust seasoning if necessary
  8. 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!