member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Timbale de Fruits de Mer


    Source of Recipe


    Internet

    List of Ingredients




    Serves 4 to 6.

    1 pound scallops
    1 pound shrimp, peeled
    3 shallots, minced
    1/4 cup dry vermouth or sherry
    2 cups water
    Thyme
    Bay leaf
    Parsley
    1 onion
    Salt and pepper
    1 pound fillet of flounder or sole
    3 tablespoons all-purpose flour
    3 tablespoons butter
    Lemon juice
    1/2 cup heavy cream

    Marinate the scallops and shrimp with the vermouth and minced shallots.
    In a casserole dish, prepare a "fumet" with water, thyme, bay leaf, parsley, onion, salt, and pepper. Bring to a boil and simmer a few minutes.
    Poach the scallops and shrimp (adding the "marinade" to the casserole), and the fillet of flounder for 6 to 7 minutes. Turn off the heat.
    In a pan, prepare a "roux" with the flour and butter and start a sauce with the liquid from the casserole.
    Beat the lemon juice and cream into the sauce..
    Transfer the fish from the casserole into the sauce. Bring to a boil.
    Serve right away as is or as a sauce on a cheese souffle. Bon Appetit!

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |