World Gourmet Summit 2002

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Blanc Manger of Sole and Almonds with Aquitaine Caviar, Avocado Marinated in Hazelnut Oil
Presented by:Philippe Legendre

Serve 8
Ingredients:

	Strudel Pastry
100g	fine wheat flour
½	egg
50g	warm water
1	pinch of salt
1/3 sp	peanut oil
	butter, softened

Method

Mix the all ingredients (except the oil) and whip for 10 minutes. Then cover with oil. Leave overnight before pulling.

Pull pastry delicately and coat with softened butter.

Detach the pastry and cook it between two trays for 3 or 4 minutes at 180°.

Assembly

Poach the fillets of sole in the salted milk.

With the avocados, do a rosette around the circle, and then mold the blanc manger in this circle.

Put a quenelle of aquitaine caviar (5 grams) in the center of the blanc manger then do 5 small piles around the avocado with the 5g of caviar.

Set two triangles strudel pastry around the blanc manger. Decorated with a julienne of shoot vegetables, oyster and season to taste.

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