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Ingredientes
- 1 x 70 grams fil Flounder, (2 1/2oz)
- 1/4 tsp Saffron threads
- 1 x Clove garlic, peeled
- 12 gm Extra virgin olive oil, (1/2oz)
- 12 gm Butter, (2 1/2oz)
- 22 gm Cream, (3/4oz)
- 8 x Baby fennel
- 8 x Baby carrots
- 20 gm Toasted almonds, (3/4oz)
- 60 gm Tiger prawns, (2oz) Fresh herbs Salt and pepper
Direcciones
- Cut the fillets of Flounder lengthways and tie into knots. Peel the tiger prawns removing the shells from the tail end.
- Boil the baby fennel and carrots in salted water and refresh. Fry the garlic in a little butter and then remove.
- Season the Flounder and tiger prawns and fry in the butter. Remove from the pan and keep hot. Add in the white wine and reduce by half. Add in the saffron and cream and reduce. Season with salt and pepper and the lemon juice.
- Reheat the fennel and carrots in butter and season.
- Pour the sauce onto a plate, arrange the Flounder, langoustines and vegetables and sprinkle with the almonds and garnish with the herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1484g | |
| Calories 731 | |
| Calories from Fat 286 | 39% |
| Total Fat 32.76g | 41% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 842mg | 35% |
| Potassium 5869mg | 168% |
| Total Carbs 108.38g | 29% |
| Dietary Fiber 45.1g | 150% |
| Sugars 4.18g | 3% |
| Protein 19.81g | 32% |
