Recette Sole meunière with seaweed butter and bonito flakes , fennel , mashed potatoes , mustard see
dairy-products-from-france.com
Preparation Cut the fennel into eight pieces, place them in a sous-vide bag with 40g of butter with seaweed and bonito flakes, the juice of half a
Ingredients
- Fennel
- 40g + 30g + 20g butter with seaweed and bonito flakes
- the juice of 1/2 lemon
- 3 potatoes
- 150g milk
- 200g water
- 100g mustard seeds
- 200g rice vinegar
- 200g sugar
- one bay leaf
- 2 fillets of sole, approx. 100g
- 20g butter
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