Palombetto the lettuce
Instructions
Sent the salad, hold aside leaves between 4 larger and break those remaining. Then brown them in a pan with the butter, chopped shallots and a pinch of salt, then cover with the hot broth and cook over moderate heat for 10 minutes, then blend. Transfer the cream in the saucepan, add the steaks, cream, pepper berries pounded and a pinch of salt and cook on moderate heat for about 15 minutes. Meanwhile, check and scrape the carrots, then cut them in half and cook in steam for 10-15 minutes, adding a few moments before the end of cooking, the leaves of lettuce with bread. Serve the fish very hot trancetti with the cooking sauce and vegetables prepared.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 800 g of palombetto in small pieces
- 1 head of lettuce salad
- 2 shallots
- 10 cl of creme fraiche
- 50 g of butter
- 2 carrots
- 30 cl of vegetable broth
- 2 = Sockets = Salt
- 1/2 teaspoon of mixed pepper berries (or white pepper)