- Preparation :
- 45 minutes
- Cooking :
- 40 minutes
- Difficulty :
-
Ingredients for 2 peoples
- 400 g lettuce
- 40 g carrots
- 40 g turnip
- 40 g leak
- 1 shallot
- 1 sliver of butter
- 1 bouquet garni
- 1 garlic bud
- 6 sprigs parsley
- 6 small plaice filets
- salt
- white pepper
- 2 table spoons white wine
- 1.6 g tara gum
Recipe
-
After dicing carrots, turnip, leak gently fry in butter with minced shallot. Add 50 cl water. Bring to boil. Add the bouquet garni and the garlic (remove first any sprouts). Season. Allow to simmer 30 min. Prepare a large pot of very salty water and bring to boil. Dip the lettuce 30 seconds. Retrieve with a strainer and dip into freezing water to fix its colour.
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Filter the stock. Place a few vegetables on the filets. Salt sparingly. Pepper. Roll the filets. Put the remaining vegetables in a saucepan with a thick sole. Add the wine and 4 tablespoons broth, some drops of lemon juice and the plaice rolls. Cover and simmer on a low fire. When the liquid reaches 70°C (measured with a thermometer), remove the saucepan from the fire. Whilst the filets are cooking place the strained lettuce in a blender, top up to 600g with the stock. Add the parsley. Blend. Blend in the tara gum. Check seasoning and texture.
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Serve the soup (if necessary heat up) on plates. Dress the plates with a roll cut in two pieces. Serve.
