Scallops au gratin 03

00447 SCALLOPS AU GRATIN INGREDIENTS for 4 PEOPLE 300 g of perch (sea bass or red snapper), 1/2 tablespoon olive oil, 1 clove of garlic, 1 pinch of chopped parsley, 1 scant tablespoon of cognac, a little white pepper 2 egg yolks, some scallops.

Incorporated into the mug fish for 4-5 seconds to 3 vel and put aside.

Place garlic and oil in mixing bowl for 2 minutes to 100ø.

in vel.

4.

Add the fish, salt, brandy and pepper for 10 minutes to vel.

a by 1.

Only at the end add the parsley.

Place the fish in the scallops just oiled.

Prepare the sauce by putting the jug of milk, 300 g 35 g flour, 1 knob of butter, 2 egg yolks, salt for 6 minutes by.

in vel.

4.

When the sauce is cooked, let it cool and add the egg yolks, stir for 5 seconds to vel.

4-5.

Cover the scallops with bechamel and put to bake in the oven at 180° for 15 minutes.