Cooking Recipe Video :
Turbotin braises with sorrel
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Restaurant: Le Moulin de Mougins
Chef: Roger Verge
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 6,820 views
Recipe videos for the weekend
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Restaurant: Le Moulin de Mougins
Phone:
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+33 4 93 75 78 24 |
Website:
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www.moulin-mougins.com |
Address:
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Quartier Notre-dame de Vie |
| "It’s the weekly Sunday family dinner, where Roger Vergé learned everything about... |
Turbotin braises with sorrel
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Recipe Description:
Empty the turbotin in not forgetting to withdraw the hearings. Cut flukes of every side. Make disgorge fish while immersing it in the very cold water, or even frozen, during 5 hours and renew water once. Dry the turbotin in a linen, raise the nets. Preheat the oven to 200 degrees. Chop the shallots after having peeled them. To peel sorrel, seize the tail of every leaf of the left hand and make slip the inch and the index of the right hand, on both sides of the stem, in order to detach the tender part. Wash the leaves and drain them. Roll them then in cigar and, on the chopping board, decide them without mercy in fine small discs, in order to get a very fine chiffonnade. Salt and pepper the nets of turbotin on the two |
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Seafood & Fish Cooking Recipes on Videos
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Servings:
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0 People |
Cooking recipe time in minutes:
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25 |
Recommended wine with the dish:
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Graves ou Saumur blanc |
Difficulty level:
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Easy |
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Turbotin braises with sorrel
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Cooking Recipe Ingredients:
• 1 turbotin of 2 kg • 1 dl of wine dry • 2 shallots chopped • finely 8 cl of cream double thick • 2 packets of sorrel • lubricate d??.olive • bread of crumb • peel of nutmeg walnut shabby • vermouth dry • egg hard • 30 g of butter • salt, pepper |
Cooking recipe preparation instructions:
Empty the turbotin in not forgetting to withdraw the hearings. Cut flukes of every side. Make disgorge fish while immersing it in the very cold water, or even frozen, during 5 hours and renew water once. Dry the turbotin in a linen, raise the nets. Preheat the oven to 200 degrees. Chop the shallots after having peeled them. To peel sorrel, seize the tail of every leaf of the left hand and make slip the inch and the index of the right hand, on both sides of the stem, in order to detach the tender part. Wash the leaves and drain them. Roll them then in cigar and, on the chopping board, decide them without mercy in fine small discs, in order to get a very fine chiffonnade. Salt and pepper the nets of turbotin on the two |
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