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  • Pâte Feuilletée ALUMNO

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    Maïwenn Rahamatou-Tanya
    4 views2 pages
    The document provides instructions for preparing a fish fillet in 3 steps: 1. Alternate layers of fish fillet and pieces of butter on a rectangular tray, covering the fillet with butter between layers. 2. Refrigerate the tray for at least 2 hours, allowing the butter to soak into the fillet without over-saturating it. 3. Remove the fillet from the tray and roll it up with a spatula, forming a cylindrical shape with the butter-soaked layers, then refrigerate until ready to serve.

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    Pâte feuilletée ALUMNO

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    The document provides instructions for preparing a fish fillet in 3 steps: 1. Alternate layers of fish fillet and pieces of butter on a rectangular tray, covering the fillet with butter between layers. 2. Refrigerate the tray for at least 2 hours, allowing the butter to soak into the fillet without over-saturating it. 3. Remove the fillet from the tray and roll it up with a spatula, forming a cylindrical shape with the butter-soaked layers, then refrigerate until ready to serve.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    4 views2 pages

    Pâte Feuilletée ALUMNO

    Uploaded by

    Maïwenn Rahamatou-Tanya
    The document provides instructions for preparing a fish fillet in 3 steps: 1. Alternate layers of fish fillet and pieces of butter on a rectangular tray, covering the fillet with butter between layers. 2. Refrigerate the tray for at least 2 hours, allowing the butter to soak into the fillet without over-saturating it. 3. Remove the fillet from the tray and roll it up with a spatula, forming a cylindrical shape with the butter-soaked layers, then refrigerate until ready to serve.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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