Basket of Haddock Rillettes with curry and small vegetables

REALIZATION

1. Place your brick leaves in buttered ramekins (to make a basket shape) in a 180°C oven and bake until border is brown
2. Peel vegetables and julienne them
3. In a hot pan, pour a little olive oil and sauté your vegetables 5 to 6 min. At the end of cooking, season with salt, pepper and sprinkle with curry to taste
4. Peel your langoustines and sear 2 min each side in a pan
5. In your brick leaf baskets, place the curry Haddock Rillettes until half, place your vegetable julienne on top and add the langoustines
6. Before serving, bake for a few minutes and serve hot