Lotte with Roquefort Dressing

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Ingredients

At a glance
Cheeses
Course
Serves
4
4 pieces of Lotte without bones
3.5 oz of Ile de France Roquefort
8.5 fl. oz of liquid cream
1 oz of butter, low salt
1 tablespoon of Papillon olive oil
Salt and ground pepper
Garnish:
12 florets and 4 stems of parsley
Accompaniment:
1 lb of Charlotte potatoes

Methods/steps

Pour the cream and Roquefort cheese in a saucepan. Mix until it becomes a homogeneous sauce by simmering on low heat.

At the same time, butter and oil a frying pan. Add the pieces of Lotte. Fry, turning often.

Salt and pepper when finished.

Plate the Lottes, cover with the Roquefort sauce.

Place 3 florets and a sprig of parsley on each plate.

Accompany with unpeeled boiled potatoes.

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