[Fricassée de Mer et sa Julienne de legumes]
A very advanced dish for seafood lovers. It is not as difficult but it is easy to prepare and takes some time.
Ingredients for four (04) persons:
8 fresh fleshy scallops / 250 gr (1/2 lb) salmon fillets / 250 grm (1/2 lb) doversole fillets / 25 cl (9 fl oz) sour cream / 30 cl (10 fl oz) dry white wine / 2 carrotts + 1 leak / 2 shallots / 40 grm (1.5 oz) butter / 4 Tb-spoons olive oil / and Salt & pepper
First, cut the fish fillets into with a very sharp knife and cut the scallops thick-wise (you will get 2 disks from one).
Secondly, in a frying-pan, dissolve half (1/2) of the butter with 2 Tb-Spoons of olive oil, over a medium/high flame, and brown the fish and scallops for 5 minutes with salt & pepper; keep aside.
Third, peel and chop the shallots; peel the carrots; prepare the leak (take outside leaves off and wash). Cut the leak into very little and slim sticks; grate the carrots not too thinly.
Fourth, in the frying-pan, dissolve the second half of the butter with the two (02) left Tb-spoons of olive oil and brown the shallots for three (03) minutes; add the vegetables, and brown for three (03) more minutes, then add the wine and let simmer for 15 minutes (cover with a lid).
Fifth, Add the cream that you will mix cautiously with a wooden spoon; let simmer for five (05) minutes turning from time to time, then add the fish and scallops (do not mix) cover again and let simmer for extra five (05) minutes.
Now ready and serve right away.
Side dish :
If you consider that carrots and leak will not be enough, you can add a boiled OR steamed potatoes cut in 2 halves on the side of every plate.
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