Ingredients :
- 2 parsnips
- 4 whiting fillets
- 50g Butter
- 100g liquid cream
- 60g softened butter
- ½ chopped shallot
- 15g crushed hazelnuts
- 1 tablespoon chopped chives
- 2cl Calvados
- Flour
- 2 eggs
- Breadcrumbs
-
Peel and dice the parsnips.
-
Cook them for 30 minutes in boiling water.
-
Drain them.
-
Mix the parsnips with cream.
-
Add the chopped shallot and hazelnuts.
-
Add the Calvados.
-
Roll in cling film and place in the freezer for 10 minutes.
-
Beat the eggs into an omelet.
-
Dip the whiting fillets in the breadcrumbs, roll them in the breadcrumbs and cook them in the pan with a knob of butter.
-
Serve and enjoy!
Our flagship products
Ciders and Delicacies
Cider Jelly
Ciders and Delicacies
BUSNEL Organic Apple Juice
Ciders and Delicacies
BUSNEL Organic Cider
Calvados-based creations
BUSNEL Crème au Calvados Liqueur