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Friday 5 december 2008
21:15
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Lobster with vanilla sauce
rating :
temps de préparation :
temps de cuisson :
Ingredients :
(for 4 personnes)- 4 lobsters of 500g each
- 500g “brèdes chouchou”
- 3 shallots
- 12dl white wine
- 2 vanilla pods, split in half, lengthways
- 3dl cream
- 300g butter
Method :
Preheat the oven and bake the lobsters for 8 minutes. Then, shell them. In a high-sided frying pan, add the chopped shallots, white wine and vanilla pods. Simmer to reduce. Next, pour in the cream. The sauce should reduce by three quarters.Add 250g of butter and whisk the sauce. Season with salt and pepper to taste.
Heat the butter in a saucepan. Add the “brède chouchou” and simmer until tender.
Serve the lobster, with vanilla sauce and “brède chouchou” on a bed of white rice.
Note: you can use spinach instead of “brède chouchou.”
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
