Seafood simply sautéed in butter, and laid on a bed of creme fraiche sauce. Creme fraiche is like sour cream but a little less sour. A dairy staple in France, it is only now becoming popular in the US, and I find mine at Trader Joe's. But if you can't find any, you certainly could use a good sour cream.
1 Tbsp butter and 1 Tbsp canola oil
1 lb Haddock or Tilapia
1/2 lb shrimp, peeled
2 shallots, thinly sliced
2-3 cloves garlic, thinly sliced
1/4 tsp dried dill weed
1 lemon, sliced
7.5 oz creme fraiche
1/4 cup white wine
Cut the haddock into 2- to 3-inch pieces. Leave the shrimp whole.
Heat the butter and oil in a large non-stick skillet. Add the haddock and shrimp and sauté the seafood over medium-high heat for about 3-4 minutes.
Flip each piece once and cook another 3-4 minutes. Set aside on a plate and cover with aluminum foil to keep warm.
In the same skillet, add the shallot and cook about 4-5 minutes, adding a bit more butter if necessary. Add the capers and stir.
Then add the creme fraiche and wine. Bring to a boil and reduce to a simmer, Cook for a few more minutes to reduce to a thick sauce.
Place a quarter of the sauce on each of four plates as a bed. Top with a quarter of the haddock and shrimp on each swirl of sauce. Garnish with dill weed if desired.
Serves 4.
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