Shrimp Copenhagen

Name: Shrimp Copenhagen
Cuisine: France
Ingredients: ½ pound fresh spinach leaves, well washed, blanched 1 minute in boiling salted water, and tough stems removed; 2 tablespoons unbleached all-purpose flour; 1¼ cups hot Court Bouillon for Shrimp, fish fumet, or Secondary Stock; Pepper from the mill; Few gratings of nutmeg; ½ pound small mushrooms, sliced; Salt; 3 tablespoons unsalted butter or 2½ tablespoons unsaturated oil of your choice; 3 tablespoons unsalted butter or 2½ tablespoons unsaturated oil of your choice; 1 tablespoon Cognac or aquavit; 1 tablespoon Cognac or aquavit; 18 medium-size shrimp, cooked in Court Bouillon for Shrimp; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh dill; 18 medium-size shrimp, cooked in Court Bouillon for Shrimp; ½ pound fresh spinach leaves, well washed, blanched 1 minute in boiling salted water, and tough stems removed; ½ pound fresh spinach leaves, well washed, blanched 1 minute in boiling salted water, and tough stems removed; ⅓ cup crème fraîche; 1¼ cups hot Court Bouillon for Shrimp, fish fumet, or Secondary Stock; 1¼ cups hot Court Bouillon for Shrimp, fish fumet, or Secondary Stock

Preparation info

FFR—
6
first-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This dish was served as one of the warm little dishes that followed the cold smørrebrød at the Sunday dinner table of the Danish farm where I picked potatoes in my youth. The greens replace a pastry shell.

Ingredients

½ pound fresh spinach leaves, well washed, blanched 1 minute in boiling salted water, and tough stems removed
2 tablespoons chopped

Europe
France
Denmark
Fish course
Starter
Dinner
Sandwich
Pescatarian

Method

Lightly butter or oil six 3-ounce custard cups; line them with the spinach leaves and dill. Marinate the shrimp for 15 minutes in the lemon juice and Cognac mixed together.

Heat 1 tablespoon of the butter or oil in a skillet on medium-high heat, then add the mushrooms, salt and pepper to tas