How to prepare medallions fish with leeks, shrimp sauce recipe


Cooking time 20 min + 30 min in the oven

Medallions fish with leeks, shrimp sauce

Serves 4

Ingredients:

  • 12 medallions of cynogloss (frozen) plaice
  • 200 g of North Sea shrimps (frozen)
  • 4 leeks
  • 2 shallots
  • 1 dl of light cream
  • 1 teaspoon. butter
  • 2 tablespoon instant binder for sauces
  • 2 dl of dry white wine
  • 2 dl of chicken broth ((1 cube dissolved in 2 dl of very hot water)
  • 1 saffron capsule
  • salt and pepper

Nutrition: per serving

  • kcal387
  • fat10.8 g
  • saturatesn/a
  • carbs17.3 g
  • sugarsn/a
  • fibren/a
  • protein47.3 g
  • saltn/a

Description

How to prepare medallions fish with leeks, shrimp sauce recipe
Find out everything you need to know about medallions fish with leeks, shrimp sauce recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

Cut the leek whites into thin slices. Chop the shallots.
1 Preheat the oven to 170 ° C.
2 Melt the butter in a saucepan and add the leek slices. Wet with wine and chicken broth and spice with saffron. Cook to below boiling point, then pour into a baking dish.
3 Arrange the medallions of frozen cynoglosse plaice on the leeks and sprinkle with chopped shallots. Pepper and salt slightly (the broth is already salted). Cover the dish and put it in the preheated oven for 30 minutes
4 Remove the fish medallions from the dish and keep them warm.
5 Reserve 2 dl of cooking juices and pour the rest into a saucepan with the leek rings. Bring to a boil, add the instant binder and mix until you have a tied sauce.
6 In a skillet, halve the reserved cooking juices. Stir in the cream and thicken the sauce.
7 Add the frozen shrimp and reheat the sauce for 3 to 4 minutes. The shrimp will thin the sauce.

Drinks

Wine Tarapacá Sauvignon Blanc – DO Maipo Valley – Chile
The "Prestige" Chapel Pte Muscadet AOP Sèvre-et-Maine, On Lie

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