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  • Not vetted for CNN

    • Posted March 4, 2013 by
    ebanreb
    Location
    France

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    Beef stew of the sea to small vegetables

    By ebanreb  |  Posted March 4, 2013  |  France
     

    Beef stew of the sea to small vegetables/marc veyrat recettes

     

     

    Ingredients:

     

    2 nets of plate
    320 G of bar (net)
    4 Saint-Jacob
    4 crawfish(selle d agneau recette)
    60 Cl of fish stock 15 olive oil Cl 3 stars of Star anise thyme & bay-tree
    2 tomatos
    1 zucchini
    4 fennels
    4 carrots fans
    4 button mushrooms 1 lemon juice
    salt, pepper

     

     

    Preparation:

     

    Cut the nets of plate of them two, cut 4 parts of bar in the net, peel the Saint-Jacob and crawfish. Put tomatos in boiling water during 10 seconds, withdraw them and refresh them in ice-cold water, then, with ease, withdraw the skin. Cut them in districts, withdraw the pips using a knife, then put the tomato petals on plate with olive oil, salt, pepper, thyme and bay-tree.



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