For 4 people
For 4 people
Season the 4 cod fillets with the salt and the lime zest. Keep cool until the time is cooked.
Mix the scallops. Add the salt, the egg white then the thick cream, remix then add the ointment butter and set aside
Blanch the cabbage leaves for 4 minutes in boiling water then refresh them immediately make four cannellonis with the cabbage leaves and the scope of scallops.
Cook the cod backs and the cannellonis of Saint-Jacques in a bain marie in the oven for 6 minutes. Place and serve.
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