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
-
15 minAppetizerParmigiano Reggiano, unsalted butter, lemon, saffron, fresh tagliatelle,tagliatelle with saffron, lemon and parmesan
-
10 minAppetizershallots, Red wine vinegar, seedless red grapes, extra virgin olive oil, watercress, smoked chicken fillet,watercress salad with red grapes and smoked chicken
-
30 minLunchflour, paprika, egg, bread-crumbs, young cheese, mixed leaf lettuce, red pointed pepper, fennel bulb, Apple, pear, honey mustard dressing, butter, liquid baking product,colorful salad with cheese sticks
-
45 minAppetizerfresh pumpkin, fresh Italian herbs, fresh green beans, vine tomato, leeks, white beans in pot, shell paste, fresh basil, Grana Padano cheese, traditional olive oil,soupe au pistou
Nutrition
410Calories
Sodium0% DV1.730mg
Fat49% DV32g
Protein28% DV14g
Carbs5% DV14g
Fiber28% DV7g
Loved it