Marine Fricassee with Sauternes and Curry

Name: Marine Fricassee with Sauternes and Curry (Panaché de la mer au sauternes et au curry)
Yield: For four people
Cuisine: French
Ingredients: 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mullet, salmon, etc.); 750 ml (27 fl. oz) white wine sauce with cream, but made with Sauternes or other sweet wine; 750 ml (27 fl. oz) white wine sauce with cream, but made with Sauternes or other sweet wine; 750 ml (27 fl. oz) white wine sauce with cream, but made with Sauternes or other sweet wine; curry powder; a little butter; salt, freshly ground pepper; salt, freshly ground pepper; 1 carrot, cut into little pieces like confetti; sprigs of fresh chervil

Panaché de la mer au sauternes et au curry

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 kg (2¼ lb) various kinds of fish and scallops (choose from bass, brill, turbot, monkfish, red mu

Europe
France
Fish course
Gluten-free
Pescatarian
Spring

Method

Preparing the fish

Cut all the fish into even pieces about the size of your little finger (goujonettes). Cut the scallops in half horizontally.

Butter a large baking sheet generously and arrange all the pieces of fish and scallops side by side. Pre-heat the oven to its