Saganaki-style whelks
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
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Plat principal
Winter flounder paupiettes and mushroom mousseline
-
Difficulty level :
- Preparation time : 45 min
- Cooking : 12 min
- Servings : 4 persons
By Chef Yvan Belzile, Gaspésie chef who developed the first smarter seafood recipes.
Allergens
Ingredients
- 500 g (1 lb) winter flounder fillets
- 1 onion, diced
- 1 bouquet garni (bundle of aromatic herbs)
- 200 ml (⅘ cup) fish stock
- 2 egg yolks
- 200 ml (⅘ cup) light cream (15%)
- Salt and pepper to taste
- For the mousseline:
- 250 g (½ lb) winter flounder fillets
- 1 egg white
- 200 ml (⅘ cup) light cream (15%)
- Salt and white pepper
- For the mushroom purée:
- 200 g (7 oz.) mushrooms of choice
- 30 g (1 oz. or 2 Tbsp) butter
- 15 ml (1 Tbsp) lemon juice
Preparation
Pour la mousseline
Pour la purée de champignons
Pour les paupiettes
Learn more
Witch flounder or yellowtail flounder may also be used in this recipe.
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