From Cassolettes Seafood

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From Cassolettes Seafood

 From Cassolettes Seafood

Ingredients  From Cassolettes Seafood

Number of persons




Add to the basket

2 kg of seafood (surimi, peeled shrimps, mussels, scallops, squid ... your choice, according to taste)

1 shallot

2 fresh dill

2 bunches of parsley

60 cl of 15% cream

20 cl of dry white wine

1/4 onion

1.5 l broth

60 g cornstarch

1 teaspoon of olive oil

1 fine breadcrumbs for decoration

Preparation  From Cassolettes Seafood

Total time : 1h10

Preparation: 50 min

Cooking: 20 min

Chop the parsley, dill, shallot and onion.

In a casserole dish, brown the olive oil and the spice mixture for a few minutes.

Add the white wine, bring to a boil, then incorporate the fish court bouillon. Bring to a boil again.

Cook the seafood in the mixture for 5 min, drain them, and arrange 4 individual casseroles.

The sauce :

Bring the cooking stock to a boil.

Incorporate the crème fraîche and cornstarch. Let the mixture cook, until it thickens (5 min).

Pour the sauce into the casseroles, cover with breadcrumbs, and put in the oven for 15 min, at 230 ° C (th 7-8). Serve hot.

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