Fillets of sole to steam shrimp stir-fries with chili pepper flavoured with lemon

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Ingredients

  • Fillets of sole: 2
  • Cameroon raw average: 10
  • Malagueta small: 1
  • Garlic: 2
  • Lima: 1
  • Lemon: 1
  • Oranges: 2
  • Unsalted butter: 125 10 g
  • Gems: 3
  • Sauce of fresh spinach: 1
  • Olive oil: taste.
  • Salt and pepper to grind to taste.:
  • Sweet potatoes small: 2

Directions

With a zerter (cutter, citrus), cut the peel of a lemon and orange strips. Heat along with boiling water for 3 minutes and rinse with water very cold. Book.

Grate the file with a grater vegetables. Book.

Cut fillets in the sense of the spine, thus with 4 fillets.

Peel the shrimp, and put them in a wooden skewer into the queue.

Season the fillets and the shrimp with lime juice and juice-lemon, salt and pepper. Book.

Cut 4 rectangles of cling film of the size of the fillets.

On top of each thread, put one or two leaves of spinach and distribute small pieces of butter over each thread. Wrap, place on top of the plastic wrap and make the winding of the film on the roll of the thread by squeezing both ends. Take the steam cook for 10 to 12 minutes. Book covered.

However, place the potatoes to cook the peeled and sliced, in water seasoned with salt for 15 minutes. If you have a cut-pasta small heart-shaped, shape the hearts of sweet potatoes.

Peel one of the oranges and cut slices. Book.

Fry in hot olive oil in cameroon and the peppers, cut into thin rings.

Sauté the spinach in olive oil is hot, add the minced garlic and season with salt and pepper.

Preparation sauce brenaise

Squeeze an orange for your dates and book the juice.

Heat in a bain-marie, 5 tablespoons of orange juice, and 3 egg yolks. Stir always in the same direction and when you start to become creamy, stirring constantly, add the softened butter until it becomes a velvety sauce. Season with salt and pepper. Book in a bain-marie.

Emprate to taste, and serve.

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