Difficulty:[usr 2]
Arrange the seasoned fish fillets in an ovenproof dish, with 1 shallot, 1 knob of butter and the white wine. Cook over low heat. 5, about 15 minutes. Drain the fish, set aside.
Filter the remaining cooking juices, set aside.
In a small sauté pan, put a knob of butter, the shallot and the mignonette. Leave to brown gently, add the cognac, reduce to dryness, moisten with the cream, leave to simmer, then set aside.
In a baking dish, place a lasagna covered with crumbled fish fillets, repeat the operation, ending with a lasagna. Next, proceed in the same way for the second person.
Moisten with the fish stock.
Put in the oven, th. 6, 15 minutes. Meanwhile in a bowl (stainless steel container) put the egg yolks with 3 tablespoons of water. Place the bowl on the heat in a bain-marie. Using a whisk, emulsify the mixture until the yolks are cooked. Then add the reduction, then the lemon juice. Salt. Take the dish out of the oven.
Drain and arrange the lasagna on the plates.
Garnish with pepper sabayon.
Source:Le Livre de la Pâte pour Panzani by chef Hubert.
