Difficulty:[usr 1]
Make a handled butter with 40 g of butter and 20 g of flour, put in a sauté pan, stir in the milk, the garlic, the shallot and the chopped basil, the two cloves, a bay leaf and a sprig of thyme, salt and pepper, bring to a boil,
Cook the skates in this appliance.
Blind-bake the bells.
Fry the croutons in 100 g of butter.
Decant the skates and place them on a platter.
Spread with a little sauce and cheese of shredded sheep cheese, arrange a few bells and the fried bread.
Gratinate in the oven or in a salamander.
The Culinary Ideas of Chef Hubert
