Perch and shrimp in vegetable sauce recipe
Perch and Shrimp in Vegetable Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|40 g||perch fillet|
|40 g||shrimp, cooked and peeled|
|40 g||celery, diced|
|100 ml||vegetable stock|
|1 tbsp||single cream|
|1 tbsp||sour cream|
|1 tsp||dill, chopped|
|1 tbsp||broccoli, in small florets|
|1 tbsp||carrots, finely diced|
Cook the rice in salted water until done.
In a pan, melt the butter and fry the fish, turning once, over medium heat for 4-5 minutes. Add the shrimp and season with salt and pepper. Remove from the heat, set aside and keep warm.
In a saucepan heat some butter and sauté the celery, carrots and broccoli for some minutes. Add the peas, pour in the stock and bring to a short boil. Stir in the milk, single cream and sour cream, bring nearly to a boil again and take from heat. Season to taste with salt, pepper, lemon juice and dill.
Serve the rice together with the fish and shrimp and the vegetable sauce.
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Tags: recipe, Perch and shrimp in vegetable sauce recipe, diy, how to cook, prepare Perch and shrimp in vegetable sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com