Back of Lingue with Gingerbread
Description
Recipe proposed by the Restaurant Le Groët de Marie
Ingredients
- 4 back of Lingue
- 50 grams of gingerbread
- 50 grams of butter
- 10 grams of sugar
- 20 grams of flour
- 40 grams of smoked bacon
- 10 centilitres of white wine
- 2 shallots
- 2 carrots
- 20 centilitres of smoked fish
- Salt, pepper
Preparation
- Crumble
Mix 30g of gingerbread to obtain breadcrumbs.
Mix 20g of flour 10g of sugar and 20g of butter, sand with the gingerbread.
Bake in a baking sheet at 200 ° for about ten minutes.
Let cool. - Sauce
Peel, wash and chop the shallots.
Peel, wash and dice the carrots.
Brown the carrots and shallots with 5g of butter, once lightly colored, add the bacon.
Fry for 5 minutes. Deglaze with white wine and reduce by half
Add the smoke, bring to the boil and incorporate the remaining butter and gingerbread. - Back of Lingue
Place the backs on a baking sheet for the oven with baking paper.
Season with salt and pepper.
Crumble the crumble over the fish.
Roast in the oven at 180 ° for 10min. - And finally
Serve with rice and enjoy !
Fish cooking