Fine fish pot Entre-deux-Mers
easy
50 mins
50 mins
Ingredients
- 8 raw shrimps (approx. 20 g each; without head, with shell; fresh or frozen)
- 4 Shallots
- 2 Garlic cloves
- 4 Stem(s) Thyme
- 3 TABLESPOONS Butter
- 1⁄4 l white Bordeaux wine (e.g. Entre-deux-Mers)
- 400 ml Fish stock (glass)
- 2 Bay leaves
- 2 Cloves
- 7-10 Tbsp 1 carrot
- 100 g Celery
- 150 g Mushrooms
- 1 kg Fish fillet (e.g. turbot, gilthead; alternatively ling fish)
- 2 TABLESPOONS Oil
- 250 g Fresh cream
- 2 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Defrost the frozen shrimps. Peel shallots and garlic and dice finely. Wash the thyme and remove the leaves. Heat butter. Sauté shallots and garlic until translucent. Deglaze with wine and stock.
- 2
Add bay leaf and cloves. Bring everything to the boil, cover and simmer for 10-15 minutes.
- 3
Peel or clean, wash and finely chop the carrot and celery. Clean, wash and halve the mushrooms. Wash fish, dab dry and cut into bite-sized pieces. Peel prawns, carve lengthwise on the back and remove the dark intestine.
- 4
Wash the prawns.
- 5
Add the carrot and celery to the stock and simmer for about 5 minutes. Stir in crème fraiche. Mix the egg yolks and 2 tbsp. sauce and stir into the rest of the sauce (do not boil any more!). Season to taste with salt and pepper.
- 6
Add fish and simmer for 5-8 minutes at low heat.
- 7
Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 2 minutes on each side. Put them into the fish pot. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for 4-5 minutes. Season with salt and pepper.
- 8
Put it in the fish pot. Roasted garlic baguette goes well with it. Drink tip: dry white wine, e.g. Entre-deux-Mers.
Nutrition Facts
660 kcal
7 g
38 g
61 g
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