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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Heat the butter, place the chicory in the butter (cut-side down), add the vanilla and sugar, season. Sauté for approx. 2 mins., shaking the pan occasionally. Pour in the water, steam over a medium heat for approx. 10 mins., turning the chicory once. Remove and keep warm in an oven preheated to 60°C. Heat the butter and sauté the onion. Pour in the wine, simmer for approx. 2 mins., add the stock, bring to the boil. Pour in the cream, simmer for a further 3 mins., season. Keep the cream sauce warm. Before serving, blend with a handheld blender until frothy. Season the fish fillets and prawns, toss the fish fillets in the flour and then shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish fillets for approx. 2 mins. on each side. Stir fry the prawns for approx. 2 mins. Serve the salmon trout fillets and prawns with the vanilla chicory and the cream sauce.
|Serve with:||Organic basmati rice|
Peeling and cleaning prawns
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