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Scallop gnocchi, leeks and herbs sauce

Update: December, 08/2014 - 15:15

with head chef Gilles Reinhardt of Paul Bocuse's 3-Star Michelin Restaurant from Sofitel Legend Metropole Hanoi

A scrumptuous dish courtesy Chef Gilles Reinhardt. Enjoy!

Ingredients: serves 1

  • 16g scallop without coral
  • 9g pike
  • 9g pike perch
  • 10g butter
  • 16g double cream
  • 0.7g salt
  • 6g egg white
  • 1 pcs egg

Fine mousse in baby quenelle

  • 60g leek - saute slowly with butter
  • 40g butter
  • 10g light cream
  • 60g shallot
  • 40g white wine
  • 40g white vinegar

For the white butter sauce

  • 1 bunch chives
  • 1 bunch tarragon
  • 1 bunch chervil
  • Mixed for herb butter
  • 0.5cl green oil (pistou)
  • 1 puff pastry - feuillete

You can sample the dish at Sofiel Legend Metrople Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: (+84) 4/38266919.

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