Difficulty:[usr 2]
Prepare the balsamic vinaigrette.
Cut the skinless fish into 70 g pieces,
Drop a piece of cod, salt and pepper, then a slice of smoked bacon
, then a slice of salmon, salt and pepper, finish with a leaf of
very green bay leaves, each piece should represent approximately an area of:length 10 cm
width 6 cm by 5 cm in height.
Place each piece in a foil packet with the vinaigrette that will have been
Tied with the veal stock and creamed, add the mignonette,
close the foil and bake in the oven. 180°C.
When ready, open the foil and collect the cooking exudates by
filtering them over a sauté pan.
Wheat in the butter off the heat and gently coat the fish,
circle with a bead of sauce.
Culinary Ideas from Chef Hubert
