The chef’s cod filet
Extremely difficult
Serve hot
Pansotti and Italian hake fillet
Easy
Serve hot
Print recipe
Ingredients
- Pansotti Bufalo Ricotta e Spinaci (réf.D15) - 3 pcs.
- Mascarpone Rosso sauce (ref.H25) - 100 gr
- Hake fillet - 1 pc.
- Salmon roe - 1 quenelle
- Butter - 1/2 tbsp.
- Bouquet garni - 1 pc.
- Dry white wine - 4 cl
- Young shoots of agastache (decoration) - 10 leaves
Preparation
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Allergenen
Vegetarian
Ingredients
- Pansotti Bufalo Ricotta e Spinaci (réf.D15) - 3 pcs.
- Mascarpone Rosso sauce (ref.H25) - 100 gr
- Hake fillet - 1 pc.
- Salmon roe - 1 quenelle
- Butter - 1/2 tbsp.
- Bouquet garni - 1 pc.
- Dry white wine - 4 cl
- Young shoots of agastache (decoration) - 10 leaves
Pansotti and Italian hake fillet
Preparation
Brown one side of the hake fillet in a very hot pan with the butter. Once the pavé is coloured, add white wine and the bouquet garni. Season and moisten to halfway up with water to finish cooking.
Heat the sauce according to the instructions on the packaging.
Heat the pansotti in lightly salted boiling water for 5 min. and drain carefully.
Arrange the hake fillet on a hot plate, carefully dressing with the sauce and the pansotti. Decorate with the quenelle of salmon roe and the young agastache leaves.