Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Heat the seafood (keep a few behind for the garnish) in a saucepan slowly on low heat with the crème fraîche.
-
Add the saffron.
-
Cut off the lids from the pastry pots and put the lids and trays in the oven for 10 minutes.
-
Stir the cornstarch with the pernod into a smooth paste.
-
Stir this by the seafood.
-
Keep stirring until the ragout is bound.
-
Place the hot potters on 4 plates or a bowl and spread the seafood ragout over it.
-
Garnish with the retained seafood and sprinkle with the chives..
Blogs that might be interesting
-
10 minAppetizerchicken bouillon, leeks, bacon, fresh parsley,chicken soup with leek and bacon
-
20 minLunchcrumbly potato, leeks, chicken bouillon, leg ham, creme fraiche, curry powder,leek soup with roasted bone ham
-
50 minAppetizerRed pepper, orange pepper, olive oil, (sweet) onion, garlic, fresh thyme, tomato paste, vegetable stock of 1 tablet,red pepper soup
-
30 minSmall dishmixed onions, oil, coriander powder (ketoembar), cumin powder (djinten), turmeric, curry powder, Red pepper, self-raising flour, fresh fresh mint, Greek yoghurt, cottage cheese,onions fritters with mint dip
Nutrition
410Calories
Sodium0% DV1.730mg
Fat49% DV32g
Protein28% DV14g
Carbs5% DV14g
Fiber28% DV7g
Loved it