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SEA FRICASSEE ON THINLY VEGETABLES
350 gr [12 oz] salmon fillets
350 gr [12 oz] doversole fillets
350 gr [12 oz] prawns
25 cl [9 fl oz] sour cream
30 cl [10 fl oz] dry white wine
4 carrotts
200 gr (7 oz) TERRA DELYSSA’s artichokes
2 minced shallots
6 Tbspoons TERRA DELYSSA’s extra virgin oil
Salt & pepper
Cut the fish fillets into strips ; In a frying pan, put 3 Tspoons of olive oil ; over a medium-high flame, brown the fish and prawns for 5 minutes with salt & pepper ; keep aside. Peel the carrots and cut in sticks. In the frying pan, put 3 Tspoons of olive oil and brown the shallots for 3 minutes ; add the vegetables, brown for 3 more minutes, then add the wine and let simmer for 15 minutes (cover with a lid). Add the cream which you will mix carefully with a wooden spoon ; let simmer for 5 minutes turning from time to time, then add the fish (do not mix) cover again and let simmer for 5 more minutes. Add prawns. Adjust seasonning and serve right away with rice.
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