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Προσφορές & Νέα

Velour redfish with vegetables & saffron

one kilo frozen redfish

celery diced 100 gr

two onions chopped

potatoes cut into cubes

Olive oil 80 ml

saffron 2 gives

4 egg yolks

white wine 130 ml

corn flour 60gr

sour cream 200 ml

salt & white pepper

 

Directions

 

1.Thaw redfish and purified from the scales and viscera.Put it in a saucepan with two liters of cold water to boil on low heat for 20 minutes

2.remove the fish from the pan and allow to cool slightly.

3.Strain the broth and add the saffron

4.In another skillet saute the vegetables with olive oil

5. Add the wine and add the zomo. Boil vegetables for 6-7 minutes

6.Whisk in a bowl whisk the egg yolks, sour cream and corn flour.Pour some hot broth into the bowl and continue beating until the cream is warm.

7.With constant flow and constant stirring, pour the contents of the bowl into the pot with the vegetables and let the soup for 1-2 minutes to boil

8.Season to taste and remove from heat.

9.Purify redfish carefully cut it small pieces and add to soup.

10. Serve the soup hot

(recipe of H.E.P.O.)