© Maison de Hansi111
|
 |
||||
[Warm Starters]
[Cold Starters]
[Meat Dishes]
[Fish Dishes]
[Regional Dishes]
[Warm Sweets]
[Cold Sweets]
[Pastry]
Dover Sole and Scampis in a Cremant sauce
For 4 Persons :
Ingredients : 
- 4 Dover soles of 200 gr each ,
- 1/4 of a liter of Cremant d'Alsace,
- 120 gr butter,
- 300 gr leek cut in thin vegetable julienne,
- 20 gr shallots,
- 2 soup spoons of fresh thick cream,
- Salt, pepper.
Preparation :
- Reduce the Cremant d'Alsace whilst adding the shallots.
- Salt, pepper and add by small quantities the softened butter; the whole must stay warm.
- Fry half the leek in some groundnut oil.
- Blanch in salted boiling water the remaining leek half , then thicken with the cream.
- Cook gently for another 2 minutes and reserve.
- Steam the Dover soles for 4 minutes,
- As well as the shrimps tails for 2 minutes.
Presentation :
- pour into the bottom of the plate the Cremant d'Alsace butter,
- Add the Dover soles, the fried leek and the leek in th cream sauce.
Serve with iced Cremant d'Alsace.
[Warm Starters]
[Cold Starters]
[Meat Dishes]
[Fish Dishes]
[Regional Dishes]
[Warm Sweets]
[Cold Sweets]
[Pastry]
|
