Cooking Recipes
Cooking Recipes | Napkin Folding | Chocolate Dessert Recipes | Healthy Food Eating | Chicken Recipes | Bookmark Us! | Language //
 

Today's Special Cooking Recipe Video: Seafood pot-au-feu with Vegetables

Get the Flash Player to see this player.

Note : To Unmute Volume please click on the speaker icon on bottom right hand side of the player.
Option Box

Restaurant: Les Sources de Caudalie(Famille Cathiard)

Chef: Franck Salein

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.4/ 5 - 9 votes - 357,177 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags
 Seafood pot-au-feu with Vegetables Seafood pot-au-feu pot-au-feu with with Vegetables Vegetables Seafood pot-au-feu with pot-au-feu with Vegetables
Recommended wine with the dish:
Coteaux daix blanc
Difficulty level:
Cooking recipe viewed:
357,177
Cooking Recipe Preparation time
  • Preparation & cooking: 20 minutes
  • 4 hours for the tomatoes
Cooking Recipe Ingredients
  • 2 sole fillets
  • 0.7 lbs. bass (fillet)
  • 4 scallops
  • 4 prawn
  • 2.5 cups fish fumet (stock)
  • 0.63 cups olive oil
  • 3 star-shaped anise
  • Thyme and laurel
  • 2 tomatoes
  • 1 zucchini
  • 4 fennel
  • 4 carrots
  • 4 Paris mushrooms (champignons de Paris)
  • 1 lemon juice
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Slice the sole fillets in half, cut the 4 bass pieces into fillets, clean and prepare the scallops and prawn. Put the tomatoes for 10 seconds into boiling water. Take them back out and refresh them in cool, icy water. Then, pull off the skin with ease.
  2. Cut them into quarters, remove the seeds with a knife and put the tomato leafs on a plate with olive oil, salt, pepper, thyme and laurel. Put the tomatoes in a stove at 195 degrees F for about 4 hours to obtain preserved tomatoes.
  3. Put the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme and laurel. Let the whole boil and add the zucchini, fennel, carrots, and Paris mushrooms.
  4. Once cooked, take out the vegetables and put the bass, the sole, the scallops and the prawns inside. When the fish is almost cooked, put the vegetables back inside as well as the preserved tomato leafs.
  5. For the presentation, put the fish and the vegetables pell-mell in a concave dish.
  6. Just before pouring the bouillon, add a bit of lemon juice and adjust the seasoning.
Restaurant
Name:
Les Sources de Caudalie(Fa
Phone:
+33 5 57 83 83 83
Website:
www.sources-caudalie.com
Address:
Chemin de Smith Haut Lafit
City:
Bordeaux-Martillac
Country:
Fr
Overview:
"10 years ago, Florence and Daniele Cathiard left the stressful business world and installed themselves in the middle of the vineyard from Smith Haut Lafitte in the Bordeaux-region. In order to let you perfectly discover the world of wine, art de vivre and French cuisine, they constructed a hotel, built a center for vino-therapy and installed an excellent restaurant with young chef Franck Salein, serving a light cuisine with fantastic inspirations from the South."
Featured Videos

More Videos