PLATING SUGGESTION :
Gratin de pommes de terre,
sauce vin jaune aux morilles et écrevisses
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A timeless classic of French gastronomy that pairs perfectly with any dish!
- An authentic golden-brown finish straight from the oven.
- Easy plating and cost control thanks to the individual portion.
- Quality guaranteed for 2 days after defrosting.
Recipe steps
Step 1
Heat the potato gratin in a conventional oven at 180°C (350°F) for 20 minutes.
Step 2
Using a circle, make a crown by alternating morels, crayfish and spinach leaves.
Step 3
Place the Gratin in the centre of the crown.
Step 4
Pour the yellow wine sauce around the Gratin.
Chef's tip
To make the yellow wine sauce, heat the yellow wine until it boils, remove the saucepan from the heat, add the cream, then the butter in pieces, and blend to make a smooth sauce.
