Ingredients

• 1 lavaret - 600 to 700 g for 4 people
• Onions, shallots, garlic
• Flour
• Veal stock
• Oil, mustard

Preparation

Brown 4 spoonfuls of chopped onions, 1/2 a teaspoon of chopped shallots and an equal quantity of garlic. Add the lavaret, let it stiffen, cover it with flour, and then sprinkle it with veal stock. Cook on a high heat. Remove the fish and put it on a dish in a cool place. Reduce the liquid to make a thick sauce, almost a paste. Add the mustard and whip in the oil as for a mayonnaise. Strain. Cover the lavaret with the sauce.