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
-
70 minAppetizerbutter, mushroom melange, garlic, soy sauce, almonds, Eggs, old cheese, flat leaf parsley,mushroom terrine
-
20 minAppetizerpeeled raw tiger prawns, garlic, parsley, extra virgin olive oil, dried laurel leaves, dried chili pepper, coarse sea salt,gambas al ajillo - shrimps with garlic
-
20 minAppetizerwinter carrot, oil, orange juice, chicken bouillon, fresh beef soup balls, freshly ground black pepper, whipped cream,carrot soup with meatballs
-
45 minAppetizerWhite asparagus, flour, flour, salt, (freshly ground) black pepper, protein (from big egg), forest outing, Chinese soy sauce, sesame oil, Japanese rice vinegar, sugar, oil for frying,asparagus tempura
Nutrition
410Calories
Sodium0% DV1.730mg
Fat49% DV32g
Protein28% DV14g
Carbs5% DV14g
Fiber28% DV7g
Loved it