arthur
11-18-2012, 04:01 AM
The North Sea ... in casserole
Some fish and shellfish of the Belgian coast, all extra costs and cooked in a broth with lager, a little cheese and grill it goes ...
Ingredients (for 4 people)
1 knob of Saint-Jacques
1 c. chopped peeled shrimps
8 shelled mussels
1 cod cutlet (100 gr. Approx)
filet of sole
5 cl of white beer Hoegaarden
salt and pepper
1 c. with sour cream 30% fat.
1 c. soup of lobster bisque prepared
25 gr. grated Swiss Gruyère
Preparation censers of the North Sea
Place the cod in a pot in the ground, add the fillet of sole, be sure that there is no more edge.
Wet in order with beer, cream, bisque. Salt and pepper to the mill and bring to boil.
At the same time, cook the mussels in a little water, deburr, cut the nuts of St. Jacques in four thin cutlets and peel the shrimp (you can also buy shelled)
Add mussels and other ingredients in the pan, sprinkle with cheese and made grattiner few minutes under the grill to its maximum power
presentation
Bring the pot to the table, serve in soup plates (preheated!) With a piece of crusty baguette and butter (farm for special occasions)
Some fish and shellfish of the Belgian coast, all extra costs and cooked in a broth with lager, a little cheese and grill it goes ...
Ingredients (for 4 people)
1 knob of Saint-Jacques
1 c. chopped peeled shrimps
8 shelled mussels
1 cod cutlet (100 gr. Approx)
filet of sole
5 cl of white beer Hoegaarden
salt and pepper
1 c. with sour cream 30% fat.
1 c. soup of lobster bisque prepared
25 gr. grated Swiss Gruyère
Preparation censers of the North Sea
Place the cod in a pot in the ground, add the fillet of sole, be sure that there is no more edge.
Wet in order with beer, cream, bisque. Salt and pepper to the mill and bring to boil.
At the same time, cook the mussels in a little water, deburr, cut the nuts of St. Jacques in four thin cutlets and peel the shrimp (you can also buy shelled)
Add mussels and other ingredients in the pan, sprinkle with cheese and made grattiner few minutes under the grill to its maximum power
presentation
Bring the pot to the table, serve in soup plates (preheated!) With a piece of crusty baguette and butter (farm for special occasions)