Palombetto With Lettuce
Recipe second for 4 people based on Woodpecker.
Preparation:
Preparation: Send in the salad, set aside 4 of the largest leaves and break up the remaining ones. Then brown them in a pan with the butter, the chopped shallots and a pinch of salt, then pour over the hot broth and cook over a moderate heat for 10 minutes, then blend them. Transfer the cream obtained into the pan, add the slices, the cream, the crushed peppercorns and a pinch of salt and cook over a moderate heat for about 15 minutes. In the meantime, peel and scrape the carrots, then cut them in half and steam cook them for 10-15 minutes, adding the lettuce leaves wrapped in bread just a few moments before the end of cooking. Serve the slices of fish piping hot with the cooking sauce and the prepared vegetables.
Ingredients:
Ingredients: 800 G Palombetto In Small Slices - 1 Head Lettuce Salad - 2 Shallots - 10 Cl Fresh Cream - 50 G Butter - 2 Carrots - 30 Cl Vegetable Stock - 2 Salt Pinch - 1/2 Teaspoon Mixed Peppercorns (or White Pepper )
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