Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 27

BARBUE DUGLÉRÉE

2 Portions

Ingredients :

                

600 g

Halibut Shallot Tomato Butter Onion Parsley Tomato

20 g

200 g

50 ml 40 g 20 ml 10 g

White wine

200 g

3 g 1 g

Salt

Pepper

Ingredients for the fish fumet :

200 g

Halibut bones

20 g 20 g 50 g 20 g

Butter Onions

Mushrooms cut off

Shallot

1 Pc

Bouquet garni

250 ml

White wine

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