For 6 persons :




Ingredients :

• 250 g of mussels, husked and unhusked prawns
• 50 cl of aroma of fish
• 4 fillet of fishes
• Shallots
• 6 mushrooms
• Parsley
• Thyme and bay tree 
• Some calvados 
• Some white wine
• 50 cl of  liquid crème fraîche.

 

Creation :

• Make bleach shallots in the fat content with thyme, bay-tree and parsley.
• Add the fillet of fish. 
• Add the seafood, pepper, salt, then pour the Calvados and a little white wine. 
• After a few seconds, withdraw the pieces of fish
• Let reduce the sauce and add the fish aroma and the thin slices of mushrooms
• Bind the sauce with a little handled butter of flour and add the liquid fresh cream, give fish to cook a few seconds in this sauce
• Spread out over the crepe which you close again way aumônière.

Decorate with shrimps, mushrooms, parsley and seafood.





This recipe was realised with our batter mixby Crêpes de France.