Crème de Poissons au Cari from The Robert Carrier Cookbook by Robert Carrier
Wash the fish and cut it into small pieces. Melt the butter in a saucepan, add sliced vegetables and sauté them until onion is transparent. Add curry powder and flour, and stir until well blended....
Ingredients
- 2 pounds white fish or fish trimmings
- 2 tablespoons butter
- salt and freshly ground black pepper
- boiled rice
- lemon juice
- ¼ pint double cream
- 1 Spanish onion, sliced
- 1 tablespoon curry powder
- 1 carrot, sliced
- 1 turnip, sliced
- 3 pints well-flavoured fish stock
- 2 tablespoons flour
More Like This
Curried Plaice with Rice from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Carp with Wine Butter from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Brandade de Saumon from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
COMBIONLINE - Fish goujons
combionline.com
Prawn and Lobster Sauce from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Fish Turban from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com
Cari poisson - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Soupe de Poissons “Fifine” from The Robert Carrier Cookbook by Robert Carrier
app.ckbk.com