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
