Dish
Flounder fillet à la meunière, tender potatoes, and watercress
30 min
Préparation
45 min
Cuisson
75 min
Total
Average
Niveau
4
Personnes
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
Prepare the ling fillet as shown in the video.
2
Cut and cook the potatoes in plenty of butter.
3
Blanch most of the watercress bunch in water, then blend it with olive oil and salt to make a purée.
4
Cook the monkfish fillet in a meunière sauce.
5
Deglaze the butter à la meunière with white wine to make a sauce.
6
Arrange the ling fillet and the garnishes on a long platter, along with the coulis and a few watercress sprouts