PLATTING AND PRESENTATION :
Potato gratin,
Yellow wine sauce with morels and crayfish
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A great classic of French gastronomy which will accompany all your dishes !
- An authentic gratin appearance when it comes out of the oven.
- Simplified presentation and controlled costs with the individual portions.
- Quality guaranteed for 2 days after defrosting.
Recipe Steps
Step 1
Reheat the gratin for 20 minutes at 180°C in a professional oven.
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
Put 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.
