Le Havre : Recette de la Cocotte Havraise des Grands Bassins

Recipe of the Cocotte Havraise des Grands Bassins

Les Grands Bassins

Les Grands Bassins : restaurant quartier Saint-Nicolas Le Havre

Ingredients :

  • 2 fillets of sole
  • 1/3 of a Le Havre white pudding from M and Mme Ternisien, cut into 4 pieces

Ingredients for the velvet swimming crab sauce:

  • 5 to 6 velvet swimming crabs
  • 3 tomatoes
  • 1 onion
  • 1 tablespoon of tomato purée
  • Season with salt and pepper. Cook for 1 hour, mix and sieve.
  • Place 2 fillets of sole and 4 slices of white pudding in a ceramic casserole dish or individual ovenproof dish and pour over the velvet swimming crab sauce.
  • Cover and place in the oven for 20 minutes at 120°.
  • During the cooking process you can add 1 grated or chopped steamed apple, or it can be served with a mixed green salad.
Déjeuner et dîner aux Grands Bassins au Havre

Contact

Les Grands Bassins

23 boulevard Amiral Mouchez  
76600 LE HAVRE

Tél. 1 : 02 35 55 55 10
Fax : 09 50 83 71 55 
E-mail : restaurant@lesgrandsbassins.fr 
Facebook : www.facebook.com/Les-Grands-Bassins-163605373654865

www.lesgrandsbassins.fr