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  COTENTIN ABALONE AND CHAMPAGNE SABAYON

Préparation pour 4 personnes.

Ingredients

ABALONE FRICASSEE

  • 150 g button mushrooms
  • 150 g artichoke hearts
  • 25 g dried fruit mix
  • 5 g chopped basil
  • 50 g chopped spring onions
  • 30 g small abalone
  • 15 cl white stock
  • 75 g garlic butter

CHAMPAGNE SABAYON

  • 12.5 cl champagne
  • 3 egg yolks
  • salt and freshly ground pepper

 

Preparation

ABALONE FRICASSEE

Sweat, without coloring, the button mushrooms cut into small brunoise, add the artichokes cut into the same size and the cébettes before deglazing with the white stock and reducing by half. Whisk in garlic butter, add dried fruit and abalone sautéed in butter.

CHAMPAGNE SABAYON

Mix the egg yolks with the champagne,

whisk together and cook in a bain-marie.

 

Champagne conseillé

 

Champagne Jean COMYN

7bis rue fontaine sainte Foy
02400 MONT-SAINT-PERE

 Visit us

Opening hours

Open every day by appointment.

In order to welcome you in the best conditions, please inform us of your visit 48 hours in advance.

 

  03.23.70.28.79

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