| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Mixed fresh seafood; (eg white boneless |
|
|
; fish, scallops, |
|
|
; prawns) |
| 1 |
|
Red onion; sliced |
| 2 |
|
Cloves garlic; crushed |
| 50 |
g |
Butter |
| 50 |
g |
Flour for dusting the seafood |
| 1 |
c |
White wine or 2 tbs brandy |
|
|
Juice & zest of 4 lemons |
| 300 |
ml |
Creme fraiche |
|
|
Salt and ground black pepper |
|
|
Chopped dill or parsley; to garnish |
|
|
White fluffy rice; to serve |
INSTRUCTIONS
Dust the seafood with the flour.
Heat the butter in a heavy-based saut. pan, add the onions and garlic. Cook
for 2 minutes until softened.
Add the seafood, cook for 1 minute.
Add the wine or brandy. Simmer for 30 seconds, add the lemon juice and
zest, creme fraiche and seasoning.
Simmer until it thickens.
Sprinkle with the dill or parsley and serve over fluffy white rice.
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