Baekeoffe with 4 fish

Soak the pot in the water for 12h before you first use it dry and Cook 2cm Milk in the terrine ,in the oven at 250 ° as soon as the milk quivers we stop everything let cool and the pottery.And no closet lid with dough .

Recipe Jeanne-Marie

Beakeoffe with 4 fish
- 400g salmon fillet
- 400g monkfish (Burbot)
- 400g sea bass (seewolf)
- 400gd’emperor angelfisch
- 4 carrots, sliced
- 2 leeks, thinly sliced
- 1 onion,
- 1 kg of potatoes cooked (the day)
- 250g cooked peeled shrimp
- Scallop St. Jacques 2-3 persons per
- 2 capsules of saffron
- 70cl heavy cream
- 2 cups Riesling white wine - juice of 1 lemon
- Salt and pepper

The day before, marinate the fish cut into pieces in wine + lemon salt and pepper. Bake potatoes 15 minutes with water the day, brown the onion in a little butter and add carrots + leeks, sweat about 10 minutes. In the terrine of pottery No. 0, line the bottom of 3-5cm of potatoes sliced add half the vegetables. Drain the fish and place on the vegetables. Add remaining vegetables and top with potatoes. Add white wine and bake 220 degrees for 1 hour. Prepare in a bowl cream + saffron. At the exit of the oven pour the mixture on the preparation Garnish the top nuts Saint Jacques and shrimp, bake 15 minutes more digestible and is an extremely good recipe

Serve with Alsatian White vine

- Riesling
- Pinot gris
- Crémant

 
 
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