Difficulty:[usr 2]
Cut the skinless fish into 4 equal pieces
Drop a piece of cod, salt and pepper, then a slice of ventrèche,
then a slice of salmon, salt and pepper, finish with a sheet of
Very green bay leaf.
Each piece should represent approximately an area of:length 10 cm
width 6 cm by 5 cm in height.
Place each piece in a papillote with the vinaigrette which will have been
linked with the veal stock and creamed, add the mignonette,
close the papillote and cook in the oven at 200°C (about 12/15 minutes).
At the moment, open the papillote and recover the cooking exudates by filtering them over a sauté pan, add to the creamy vinaigrette
Adjust the seasoning
Mount the butter in pieces off the heat and gently coat the fish,
Surround with a bead of sauce,
