Bar of line confit with pastis HB Minestrone of vegetables of winter

Bar of line confit with pastis HB Minestrone of vegetables of winter

For 4 people

Ingredients

600g of line bar

Minestrone vegetable garnish:

400g of carrot

400g of green beans

400g of turnip

Swimming with pastis Henri Bardouin:

600g of shallot

300g of celery

600g of carrot

½ head of garlic

1 orange

25cl of orange juice

1 stick of lemongrass

30g of ginger

5cl of pastis Henri Bardouin

Preparation

Preparation of vegetable minestrone:

Wash and peel the vegetables then the sizes in fine brunoise. 

Steam each vegetable separately in butter.

Preparing for the Henri Bardouin pastis swim:

Cut the shallots, celery branch, garlic and carrots. 

Sweat them and add the orange cut in quarters. 

Moisten with orange juice then reduce to ¾. 

Add ginger and lemongrass and let infuse. 

Finish by adding the pastis Henri Bardouin.

Cooking fish:

Vacuum the bars of bar and cook them in a water bath at 60 ° C and 44 ° C at heart.

Recipe created by Laurent André, chef of the Royal Monceau in Paris

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