Читать книгу Winter Cuisine - Bernhard Long - Страница 79

Ingredients for 2 meals

1 fennel bulb (so. 300 grams)

2 small potatoes (so. 100 grams)

2 small shallots

2 large spoon olive oil

400 milliliters of broth of chicken

1 pinch of saffron threads

1 bay leaf

5 large spoon soy cream

Salt and pepper from the mill

4 scallops (kitchen finished)

1 large spoon aniseed liqueur (on request)

The preparation process

Fennel cleaning, clean in water. Cut fennel green and set aside. Fennel bulb in about 1 centimeter cubes crush.

Peel potatoes in water to clean and also cubes. Peel and finely chop shallots.

1 large spoon Heat olive oil in a pot and the shallots is glassy sweating. Fennel and potatoes and also briefly sauté.

Saffron Broth, and bay leaf. The soup is covered and bring to the boil over a medium heat for 25 30 minutes of cooking.

Remove the bay leaf. The Soup with a hand blender very finely puree. With a ladle through a fine sieve into a 2. Dish.

The soy cream and even heat . With salt and freshly ground pepper tastes.

The scallops with salt and freshly ground pepper flavor. The rest of the oil in a frying pan and strongly heat coated the mollusks is from each side 45 seconds roast.

On request with aniseed liqueur extinguish and the electric stove . The Fennel green crushing, with the scallops in the soup and on the table.