Gratineeing en croûte

Gratineeing en croûte Enlarge

Gratineeing with flavour! This technique is a great way to add that little extra touch to meat and fish dishes in the way of flavour and texture. In principle, this is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In France it is called 'viennoise' and possible flavourings include green herbs, truffle, Parmesan cheese, and spices. Croûtes are easy to prepare because they can be used straight from the freezer.

Equipment required: rolling pin, freezer, salamander broiler / oven, blender, plastic film.

Can be used for: fish, meat, vegetables.

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