Ingredients for 6 people
- 140g onions, halved
- 200 g carrots, cut into rounds
- 150 g leek whites, cut into rings
- 20 g of butter
- 1.300 kg of potatoes
- 500 g cod, cut into pieces (3 cm)
- 500 g fresh salmon, cut into pieces (3 cm)
- 250 g peeled fresh prawns
- 4 pinches of salt
- 4 pinches ground white pepper
- 25 cl of white wine
- 1 tablespoon cornstarch
- 2 tablespoons of water
- 30 cl of liquid cream
- 1 dose of saffron
- 1 tablespoon of fish stock
Preparation
Put the onions, carrots and leeks in a pan, add the butter and cook for 10 to 15 minutes, stirring occasionally.
Cut the potatoes into slices and set aside.
Preheat the oven to 180°C (Th. 6).
In a baeckeoffe dish, spread a layer of potatoes, a layer of vegetables, a layer of cod and salmon, season with salt and pepper, then repeat the operation until all the ingredients are used up, ending with the potatoes. Drizzle with white wine, close the dish, put in the oven and cook for 1h30 at 180°C. Without turning off the oven, remove the casserole dish and set aside.
Dilute the cornstarch in 2 tablespoons of water, add the liquid cream, saffron and fish stock, then mix with a whisk.
Pour the sauce into the casserole, then put in the oven and cook for another 30 min at 180°C.
Serve immediately, accompanied by a green salad.
The program of the Festiv’Alsace of May 8
– GTR
– GTR