Boiled fish with remoulade sauce Duplicate recipe

Fish recipes  •  Second course  •  Fish

Difficulty: 1/3 - Servings 4 people - Prep Time: 60 min - Cook time: 30 min

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The broth: put all ingredients into a fish poacher, add water and boil for 30 minutes, then leave it to cool.


Put the fish well cleaned and washed and let it cook slowly for about 30 minutes. Drain, peel it, let it cool and then put it on a serving plate.


Wash well and drain the spinach, crush them in a mortar then add the juice to the sauce already seasoned with the mustard. Wring it on the fish from a pastry syringe with the notched nozzle and garnish with chopped parsley.


In the remaining sauce add the capers, gherkins and the parsley. Garnish with slices of lemon, shrimp and olives.


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Recipe of Medine

Inserted 05/03/2014

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