scallops
Ingredients for 6 people: 400 g potatoes, mainly waxy potatoes500 g leaf spinach (fresh or frozen)2 onions2 tbsp oil¾ l vegetable stock (ready-made)1 sachet saffron threads½ cup (100 g) whipped creamSalt, ground pepper1 pinch of nutmeg6 scallops2 tbsp butter1 clove of garlica few squirts of lemon juice Preparation: 1. Peel the potatoes, wash and cut into pieces. Sort the spinach leaves,wash and clean thoroughly (defrost frozen spinach). Peel the onions and chop coarsely. 2. Heat the oil in a large pot. Fry the potatoes and onions in it. Pour in the stockPour in the stock, bring to the boil and...
FoodCentrale (English)
Ingredients for 4 people: 1 shallot50 g butter4 tbsp dry vermouth (e.g. Noilly Prat)100 ml fish stock (from the jar)1 pinch saffron powder2 egg yolks (M)75 g crème fraîchea little lime juicesalt, pepper8 scallops1 tbsp oilsome rocket leavessome pink pepper Preparation: 1. Peel and dice the shallot. Heat 2 tsp butter in a small saucepan. Sauté the shallot until translucent. Deglaze with vermouth. Pour in the fish stock and stir in saffron powder. Cook for 2-3 minutes and then sieve. 2. Heat the egg yolks with the fish stock and return to the pot. Add the butter insmall pieces with a whisk. Stir...
FoodCentrale (English)
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