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
-
30 minSmall dishpeanut oil, olive oil, Red onion, Brown sugar, Red wine, Red wine vinegar, honey, coarse pate, breading bread, orange, cane sugar, White wine vinegar, cider vinegar, Red pepper, saffron,pate with onion marmalade
-
15 minLunchpuff pastry, pie dough, sauerkraut natural, ham, dried apricots, egg, curry powder, cooking cream, mature cheese,sauerkraut cakes with ham, cheese and apricots
-
25 minAppetizerolive oil, garlic, lemon, fresh basil, ricotta, smoked meat, lamb's lettuce, mixed leaf lettuce, cress,spring salad with ricotta rolls
-
15 minAppetizergiant scampi, lemon, garlic, olive oil, mixed salad, honey mustard dressing,garlic champis
Nutrition
410Calories
Sodium0% DV1.730mg
Fat49% DV32g
Protein28% DV14g
Carbs5% DV14g
Fiber28% DV7g
Loved it