Mérou au Bleu de Bresse from Mediterranean Seafood by Alan Davidson
The slices of mérou should be of even size and well trimmed. Flour them and cook them à la meunière. Set aside and keep warm. Grate the cheese and then work it into a paste, operating at the side...
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Ingredients
- 6 slices of mérou, each of between 150 and 200 g (5–6 oz)
- 1 baby Bleu de Bresse cheese
- 100 g (3½ oz) butter
- 1 litre (35 fl oz) velouté de poisson
- 3 egg yolks
- flour
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