Description
The following week, July 23, will be celebrated Neptune Day - holiday, come to us from Ancient Rome. Time is short, so let's start to prepare and cook. As you have seen, we have again a fish menu.
Ingredients
-
Salmon
300 g
-
Shrimp
80 g
-
Mushrooms
100 g
-
Shallots
1 piece
-
Flour
2 Tbsp
-
Butter
40 g
-
Lemon juice
2 Tbsp
-
Dry white wine
2 Tbsp
-
Parmesan
2 Tbsp
-
Saffron
1 tsp
-
Olive oil
1 Tbsp
-
Greens
-
Salt
-
Black pepper
Cooking
Shallots cut finely enough, the mushrooms thoroughly washed and cut into slices. Fry the onion with the mushrooms in olive oil until Golden brown.
In another pan fry the flour with butter.
Once the flour is slightly browned, add to it lemon juice, white wine and stir to a smooth paste, carefully breaking all the lumps. If the mass turns out very tight and sticky, add a little water.
To the resulting workpiece sauce add onion-mushroom sauté, there also put the shrimp and mix everything together, diminish the fire and keep on the stove for another five minutes. Notice that I have shrimp already cooked, however, you can use raw for the remaining cooking time they reach full readiness.
Put to heat up the oven on 200 degrees. In a greased with butter pots spread the mixture, it should fill about half the pan.
Top gently spread slices of fish fillet. Salt, pepper to taste and add the saffron strands.
The final touch is the grated cheese. A tablespoon in each pot. Cover with a lid and put into the oven for 20 minutes.
After 20 minutes take out the cocotte with the finished dish out of the oven: you will see that due to saffron fish acquired a bright Sunny color and a hot flavor.
Decorate with greens and serve.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.