FISH FRICASSEE
Fiskfrikassé
Fish is excellent to serve to guests and this fricassee contains different kinds of fish, shellfish, vegetables, wine and cream. It's rich food, served in deep plates with white bread or rice.
Serves 6
10 shallots
1 fennel, approx 7 oz
1 crushed garlic clove
2 tablespoons butter or margarine
0.8 cup White wine
1 can crushed tomatoes, approx 14 oz
2 fish bouillon cubes
0.4 cup finely chopped dill
½ tablespoon French herbs
10½ oz fillets of plaice
10½ oz fillets of hake
10½ oz fillets of whiting
2 cups water + 1 fish bouillon cube
1 can mussels, 8 oz
1.2 cup heavy cream
Peel the onions and cut in wedges. Split the fennel lengthwise and cut it in thin rings. Sauté shallots, fennel and garlic in some fat. Add wine, tomatoes and bouillon cubes. Cover with a lid and simmer for about 15 minutes. Add dill and French herbs.
Meanwhile, cut the fish fillets in smaller pieces and flavor lightly with salt. The plaice fillets can be rolled up. Cut the fish in a greased, shallow, wide saucepan. Pour on the warm fish bouillon and simmer for about 5 minutes. Take it up with a perforated ladle and transfer it to the vegetables in their pot. Add mussels with liquid and flavor with salt and pepper if needed.
Beat the cream really stiff and stir it into the pot. Heat it all through and serve the fish fricassee piping hot in deep plates with rice and/or bread.
Enjoy!
Bella
Fiskfrikassé
Fish is excellent to serve to guests and this fricassee contains different kinds of fish, shellfish, vegetables, wine and cream. It's rich food, served in deep plates with white bread or rice.
Serves 6
10 shallots
1 fennel, approx 7 oz
1 crushed garlic clove
2 tablespoons butter or margarine
0.8 cup White wine
1 can crushed tomatoes, approx 14 oz
2 fish bouillon cubes
0.4 cup finely chopped dill
½ tablespoon French herbs
10½ oz fillets of plaice
10½ oz fillets of hake
10½ oz fillets of whiting
2 cups water + 1 fish bouillon cube
1 can mussels, 8 oz
1.2 cup heavy cream
Peel the onions and cut in wedges. Split the fennel lengthwise and cut it in thin rings. Sauté shallots, fennel and garlic in some fat. Add wine, tomatoes and bouillon cubes. Cover with a lid and simmer for about 15 minutes. Add dill and French herbs.
Meanwhile, cut the fish fillets in smaller pieces and flavor lightly with salt. The plaice fillets can be rolled up. Cut the fish in a greased, shallow, wide saucepan. Pour on the warm fish bouillon and simmer for about 5 minutes. Take it up with a perforated ladle and transfer it to the vegetables in their pot. Add mussels with liquid and flavor with salt and pepper if needed.
Beat the cream really stiff and stir it into the pot. Heat it all through and serve the fish fricassee piping hot in deep plates with rice and/or bread.
Enjoy!
Bella
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