Blanquette Of Sturgeon
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
FishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Braizs about two pounds of sturgeon in some wine mirepoix (No.
- 236), for about three quarters of an hour, and set it to cool in its own liquor;
- then drain and cut it up into scollops, and place these in a stewpan with some scollops of truffles and button-mushrooms, to which add some Allemande sauce finished with part of the mirepoir reduced for the purpose: warm the blanquette, dish it up in the form of a dome, garnish round with lobster croquettes, and serve.
Plating
Cookware for this recipe
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Chef's knife
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Colander