Sweet Fish

For the fish, prepare a short pastry from the ingredients and let it rest in the refrigerator for about 1 hour. Flatten, cut out with a fish mold and bake over medium heat.

For the glaze, melt the couverture in a bain-marie, stir in orange zest and juice, add Grand Manier. Brush the tail fin with glaze and use a toothpick to set the eye.

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