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Christi Fredrick
Seafood ragout
A tasty French recipe. The starter contains the following ingredients: fish, fruits demer ((fish, a 150 g), coolers), crème fraîche, saffron, pies (4 pieces), cornstarch, pernod (slijter), fresh chives ((a 15 g) and finely chopped).
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Heat the seafood (keep a few behind for the garnish) in a saucepan slowly on low heat with the crème fraîche.
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Add the saffron.
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Cut off the lids from the pastry pots and put the lids and trays in the oven for 10 minutes.
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Stir the cornstarch with the pernod into a smooth paste.
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Stir this by the seafood.
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Keep stirring until the ragout is bound.
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Place the hot potters on 4 plates or a bowl and spread the seafood ragout over it.
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Garnish with the retained seafood and sprinkle with the chives..
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Nutrition
410Calories
Sodium0% DV1.730mg
Fat49% DV32g
Protein28% DV14g
Carbs5% DV14g
Fiber28% DV7g
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