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GRATIN FISH IN EMULSION AÏOLI

What to do with the remains of Aioli?

That's the question I asked Arlene of "HOSTEL HALLS" when I took my coffee this morning.

She immediately find a solution!

A GRATIN OF FISH EMULSION The aioli ... accompanied by a dish of curried quinoa.

INGREDIENTS: (serves 6)

1 large fillet of 1Kg Giulia 200

2 eggs

400 g peeled prawns

40cl cream liquid , of aioli

Salt and pepper, curry

1 bunch parsley

Grated

400 gr Quinoa

DIRECTOR:

Preheat oven to 180 degrees. Make a court bouillon and cold start cooking your net Giulia. The poach from 5 to 10 minutes .

P uring this time up in the snow 2 egg whites. Mix the flaked fish and chopped shrimp in two and coarsely chopped parsley.

aioli Stir egg whites and cream 20cl. Carefully add this mixture to the fish mixture.

salt, pepper and curry. Place in a baking dish with grated cheese and about 20-25mn cui oven thermostat to 180 degrees.

Cooking quinoa: Wash quinoa with water and drain. M etter quinoa in a saucepan with 2 times its volume of cold water. Bring to a boil, cover and let simmer 10-15 minutes, then saler.La Cooking is perfect when every little grain has doubled in size and released his white germ. Pepper, add curry and cream 15cl of liquid. Serve this dish with your fish gratin hot ...

THE JULIENNE: Scientific name: Molva Molva
Family: Lotidés Other names: big ling, sling, Ling

Length: 15 cm to 2 meters . Breeding period: March to July.

Also known as "Julian" is called locally " cod sling. Its size can reach up to 2 meters even if its current size is between 70cm and 1.60m. This cousin of cod more elongated rather live on rocky bottoms up to 300-400 meters deep, but young people are closer to the coast. The
ling breeds from March to July. The ling is a predator fish, crustaceans and rarely starfish

The Quinoa seed sacred Inca

On a Diet, Quinoa is a protein extremely rich in plant micro nutrients such as iron or magnesium. It is highly digestible and contains no gluten, which allows it to be cooked for very young enfants.Coté tasting, the taste is very sweet and a little crunchy side makes a food irresistible.

SOME ART Frans Snyders : Fish Merchants, 1621, Louvre