Dish
Flounder fillet à la meunière, tender potatoes, and watercress
30 min
Preparation
45 min
Cooking
75 min
Total
Average
Level
4
Servings
Ingredients
- 1.5 kg of brill
- 2 kg of Charlotte potatoes
- Garlic
- Shallots
- Lemon
- 250 g butter
- 1 bunch of watercress
- White wine
Preparation
1
Blanch most of the watercress bunch in water, then blend it with olive oil and salt to make a purée.
2
Cook the monkfish fillet in a meunière sauce.
3
Deglaze the butter à la meunière with white wine to make a sauce.
4
Arrange the ling fillet and the garnishes on a long platter, along with the coulis and a few watercress sprouts
5
Arrange the ling fillet and the garnishes on a long platter, along with the coulis and a few watercress sprouts