St Jacques rôties au pain d’épices.
180 grams of St Jacques.
3 slices of gingerbread.
Dry gingerbread half an hour at low temperature in the oven, crush it up to powder.
Beat the whole egg.
Y put St. Jacques, St. Jacques then roll in bread crumbs of gingerbread previously prepared, if necessary repeat the operation.
Bake in greased hot pan and 10 seconds per side, turning gently.