// Filet of lavaret in fried potato potato, yellow butter and fresh coriander

utensils:
- 1 rouet

ingrédients:
- 2 fillets of lavaret
- 200 gr of shallots
- 100 gr of spinach
- 2 dl of red Port wine
- 3 "Belle de Fontenay" potatoes
- 2 dl of vin jaune
- 300 gr of fresh butter
- 1 bunch of fresh coriander
- 500 gr of clarified butter
- salt, pepper
// Filet of lavaret in fried potato potato, yellow butter and fresh coriander

1/ Chop the chives.

2/ Simmer in port to reduce. Salt, pepper.

3/ Blanch the spinach leaves. Decorate with filets of lavaret, remove the bones and skin.

4/ Peel the potatoes. Salt the lavaret .

5/ Make a pudding with the shallots on the leaves of spinach.

6/ Place this pudding between two filets of lavaret. Wrap the lavaret in the potatoes cut with the ROUET (2 mm cutting block).

7/ Reduce the vin jaune by 3/4. Add butter, salt and pepper.

8/ Cook the lavaret by immersing in hot clarified butter.

 Serve hot in slices.






Recette de CHARLES PLUMEX
Restaurant LE PRIEURÉ
F-74200 - THONON-LES-BAINS