Polenta:Mix the ingredients mentioned until a homogeneous paste is obtained, roll it out finely then cut into discs each 8 cm in diameter. Bake on an oiled baking sheet in an oven at 180°C for about 10 to 15 minutes. Store in a dry place.
Tartare:Cut the sea bass into small cubes, season with the ingredients mentioned, set aside in the cold.
Crème de vitelotte:Boil the potatoes, peel them, then sieve the pulp, mix it with the cream and hot milk, add the fromage blanc and the seasoning. Book
Finish:Place a circle of polenta in the center of the plate, garnish with sea bass tartare, finish garnishing with vitelotte cream, arrange a touch of Avruga caviar as a corolla .
What to drink with this dish:
A dry white Graves:
CASTLE OF THE HOSPITAL (SCEA)
3 Plaçot des Roumieux
33640 PORTETS
Owner:
SCEA Château l'HOSPITAL
Lieu-Dit l'Hospital
33640
Portets
Telephone :
05 56 67 54 73
Mobile:
06 52 33 33 29
Fax:
05 56 32 51 47
Email:
[email protected]
http://www.vinsdegraves.com/
