Using ingredient court bouillon

Fillet Of Fish Florentine

• 1 1/2 court bouillon
• 425 gr fish fillets
• 80 ml cream
• 75 gr frozend spinach
• 45 gr butter
• 16 gr flour
• 10 gr parmesan cheese (grated)

Fish Fillets With Asian Vegetables

• 10 bamboo shoots (sliced)
• 6 scallions trimmed
• 1 court bouillon
• 425 gr fish fillets
• 280 ml water chestnuts (sliced)
• 190 gr snow peas (fresh)
• 60 ml soy sauce
• 60 ml sesame oil
• 10 gr ginger (finely minced)
• 3 gr garlic (minced)

Marinated Gulf Shrimp With Cellophane Noodles

• 16 gulf shrimp (jumbo)
• 4 sprigs for the (garnish)
• 4 individual bowls pour the marinade (serving)
• 2 court bouillon
• 2 green onions
• 1 carrot
• 180 ml salad oil
• 90 gr cabbage (red)
• 60 ml lime juice
• 55 gr cellophane noodles

Salmon Rillettes

• 1 court bouillon
• 1 chili
• 1 armagnac
• 425 gr salmon
• 130 gr butter
• 100 gr roe
• 8 gr salt
• 1 gr peppercorns
• 1 gr peppercorns
• 3 slices long see recipe for court bouillon

Saute Of Shrimp With Bergamot Infusion

• 84 headless mexican shrimp (raw)
• 60 asparagus spears
• 6 earl grey tea bags
• 5 court bouillon
• 4 bell peppers (red)
• 2 shallots
• 2 oranges
• 2 long
• 1 lime zest
• 1 ripe papya