Albacore fricassee

• Wash and chop the albacore into medallions, slices or half-slices depending on the size.

The following dishes are necessary for this recipe:

• Prepare a fumet.
• Fillet the mushrooms and sauté.
• Chop the shallot into brunoise and sauté, then add the salted and floured albacore and turn .
• Add a little more flour if necessary, pour a little wine and brandy, then let reduce and add the fumet.
• Season with tomato sauce to give it some colour and then leave to cook.
• Add the sautéed mushrooms and add salt if required, then sprinkle with parsley cut into brunoise.