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Scallops With Saffron
The starting point was a recipe in Leith's Fish Bible,
which we modified to suit our palate. Yes, we know that
saffron is expensive, but plenty of saffron is a must for
this dish.
Proceed as follows:
Ingredients:
1
2. Separate the coral from the scallops. Cut the white
. Soak the saffron in the fish stock.
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250 g scallops
200 ml dry white wine
50 g finely chopped
shallot
100 g finely chopped
chestnut mushrooms
1 tbsp butter
2 g saffron
150 ml fish stock
150 ml creme fraiche
meat in half horizontally.
3. Place both coral and white meat in a saucepan and
cover with white wine.
4. Bring the liquid to a boil. Remove from the heat
immediately and set aside.
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5
. Melt the butter in a saucepan, add the shallot and
the mushrooms and cook over a low heat for a few
minutes.
6. Pour the saffron/fish stock over the shallots and
mushrooms, bring to a boil and let simmer for a
few minutes.
7
. Add the creme fraiche, let simmer for another 7-10
minutes.
8
. Add the scallops, let simmer for another minute.
Serve together with toast and a salad.
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