Easy Recipes | Cooking Recipes | Chicken Recipes | Dessert Recipes | Chocolate Recipes | Healthy Food Recipes | Language ////
 

Search Gourmet Recipes

 Share It:   | Click to share this post on Twitter |
 Bookmark:   Seafood pot-au-feu with Vegetables : Chef Franck Salein | delicious    | Digg | Add to Google

Cooking Recipe Video : Seafood pot-au-feu with Vegetables

recipe
Cook With gourmetrecipe


    Restaurant: Les Sources de Caudalie(Fa
Phone:
+33 5 57 83 83 83
Website:
www.sources-caudalie.com
Address:
Chemin de Smith Haut Lafit
"10 years ago, Florence and Daniele Cathiard left the stressful business world and install...
Seafood pot-au-feu with Vegetables

Recipe Description:
  1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
  2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
  3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
  4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
  5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
  6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.

Healthy Cooking Recipes on Video
Servings:
4 People
Cooking recipe time in minutes:
20
Recommended wine with the dish:
Coteaux daix blanc
Difficulty level:
Easy

Seafood pot-au-feu with Vegetables

Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 2 sole fillets
  • 0.7 lbs. bass (fillet)
  • 4 scallops
  • 4 prawn
  • 2.5 cups fish fumet (stock)
  • 0.63 cups olive oil
  • 3 star-shaped anise
  • Thyme and laurel
  • 2 tomatoes
  • 1 zucchini
  • 4 fennel
  • 4 carrots
  • 4 Paris mushrooms (champignons de Paris)
  • 1 lemon juice
  • Salt, pepper
     Cooking recipe preparation instructions:
  1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
  2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
  3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
  4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
  5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
  6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.
FEATURED VIDEOS

John Dory with Champagne and Artichoke Puree
John Dory with Champagne and Artichoke Puree
Cut the John Dory into fillets. Prepare the clams and cook them in some broth. Cut, clean and blanch the edible seaweed. For the artichoke puree: We have to...
Seafood & Fish Cooking Recipes on Videos
Sander fillet with pumpkin, squash and Syrah butter
Sander fillet with pumpkin, squash and Syrah butter
The key idea is to start of from a very basic, classic recipe: Baking potatoes. The potato baking consists of potatoes, onions, some bouillon and is cooked i...
Healthy Cooking Recipes on Video
Grilled Prawn in Primavera Vapor
Grilled Prawn in Primavera Vapor
Castrate the prawn by withdrawing the black gut with a pointed knife. Reserve four prawns for later and put them aside. Prepare the others by separating the he...
Seafood & Fish Cooking Recipes on Videos
Bull Fillet and Farmhouse Rice
Bull Fillet and Farmhouse Rice
Prepare (ungrease) the bull fillet and make a sauce with garnish, red wine and water. Cook the rice. Cut and mince the shallot and onion. Sweat them with Pro...
Meat Cooking Recipes on Video

Marinière de bar à l'huile vierge
Marinière de bar à l'huile vierge
Cut the fish into fillets of about 0.35 lbs. each. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration....
Seafood & Fish Cooking Recipes on Videos
Ice Cream from Pierre Salinger
Ice Cream from Pierre Salinger
Bring the milk, cream and vanilla to boil. Beat the 8 egg yolks with the sugar, until you obtain a whitish and lightly foamy substance. Pour the boiling liquid...
Dessert Recipes on Video
Magret de canard with Cognac and port-wine
Magret de canard with Cognac and port-wine
Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb. Keep the parts you just cut off and hack them. Boil t...
Meat Cooking Recipes on Video
Bass and red mullet croustillants with potatoes
Bass and red mullet croustillants with potatoes
Preparing the croustillants: Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate. Cover the croustillants with 50 g melted...
Seafood & Fish Cooking Recipes on Videos