Fricassee of salmon and turbot

Name: Fricassee of salmon and turbot
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 leek, white part only, cut into julienne strips; 250 ml (8 fl oz) cream; 60 ml (2 fl oz) white wine; 2 tablespoons snipped fresh chives; 8 large raw prawns, peeled and deveined; 200 g (6 ½ oz) salmon fillet, cut into 8 pieces; 100 g (3¼ oz) unsalted butter; 8 scallops, shelled and dark vein removed; 2 French shallots, finely chopped; 1 carrot, cut into julienne strips (see Chef’s tips); 200 g (6 ½ oz) sole or turbot fillet, cut into 8 pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

While chicken or veal fricassees are probably the most common, fish and seafood that have been sautéed and then cooked in white wine and cream may also be referred to as fricassees, as in this case.

Ingredients

100 g (3¼ oz) unsalted butter
8 scallops, shelled and dark vein removed

Main course
Pescatarian
Gluten-free

Method

Melt 20 g (¾ oz) of the butter in a frying pan over high heat and lightly brown the scallops. Repeat with the prawns, salmon and sole or turbot, browning each separately in