Bar of line confit with pastis HB Minestrone of vegetables of winter
For 4 people
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
25cl of orange juice
1 stick of lemongrass
30g of ginger
5cl of pastis Henri Bardouin
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.
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