Seafood ragout

Name: seafood ragout
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 2 Trays fruits de mer (fish, a 150 g), coolers; 200 ml creme fraiche; 1 envelope saffron; 1 box pie pots 4 pieces; el cornstarch; 1 el pernod (liquor); bag fresh chives (a 15 g), finely chopped

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).

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..