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Receta Flounder With Tiger Prawns In Saffron Sauce

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Cost per recipe $11.92 view details


  1. Cut the fillets of Flounder lengthways and tie into knots. Peel the tiger prawns removing the shells from the tail end.
  2. Boil the baby fennel and carrots in salted water and refresh. Fry the garlic in a little butter and then remove.
  3. 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.
  4. Reheat the fennel and carrots in butter and season.
  5. Pour the sauce onto a plate, arrange the Flounder, langoustines and vegetables and sprinkle with the almonds and garnish with the herbs.


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%
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