Fiori scampi al finocchietto
Easy
Serve hot
Fiori-waterzooi with shrimps
Easy
Serve hot
Print recipe
Ingredients
- Fiori Scampi all'Aglio e Limone (D22) - 3 to 5 pcs.
- Carot julienne - 35 g
- Celery julienne - 25 g
- Leek julienne - 25 g
- Degreased fish stock - 250 ml
- White roux - 1 csp.
- Chervil- leafs (decoration)
- Cream - 5 cl
- Salt and pepper
- Nutmeg
Preparation
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Ingredients
- Fiori Scampi all'Aglio e Limone (D22) - 3 to 5 pcs.
- Carot julienne - 35 g
- Celery julienne - 25 g
- Leek julienne - 25 g
- Degreased fish stock - 250 ml
- White roux - 1 csp.
- Chervil- leafs (decoration)
- Cream - 5 cl
- Salt and pepper
- Nutmeg
Fiori-waterzooi with shrimps
Preparation
Heat the fish stock over low heat. When the stock is hot, thicken it with the roux. Bring the stock to a boil and remove it from the heat.
Blanch the julienne and add to the sauce.
Heat the Fiori in lightly boiling salted water for 5 minutes and drain.
Heat the sauce if necessary and add the cream. Check seasoning and binding.
Spoon the sauce and garnish into a warm soup dish and arrange the Fiori on top, garnish with chervil leaves.
Tip
For the main course, we recommend adding an extra piece of fish.