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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 pound scallops 1 pound shrimp, peeled 3 shallots, minced 1/4 cup dry vermouth or sherry 2 cups water Thyme Bay leaf Parsley 1 onion Salt and pepper 1 pound fillet of flounder or sole 3 tablespoons all-purpose flour 3 tablespoons butter Lemon juice 1/2 cup heavy cream Instructions: Marinate the scallops and shrimp with the vermouth and minced shallots. In a casserole dish, prepare a "fumet" with water, thyme, bay leaf, parsley, onion, salt, and pepper. Bring to a boil and simmer a few minutes. Poach the scallops and shrimp (adding the "marinade" to the casserole), and the fillet of flounder for 6 to 7 minutes. Turn off the heat. In a pan, prepare a "roux" with the flour and butter and start a sauce with the liquid from the casserole. Beat the lemon juice and cream into the sauce.. Transfer the fish from the casserole into the sauce. Bring to a boil. Serve right away as is or as a sauce on a cheese souffle. Bon Appetit! |
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