Esta es una exhibición prevé de cómo se va ver la receta de 'Flounder With Tiger Prawns In Saffron Sauce' imprimido.

Receta Flounder With Tiger Prawns In Saffron Sauce
by Global Cookbook

Flounder With Tiger Prawns In Saffron Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  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.