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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 Spanish onion, sliced
- 2 tablespoons butter
- 1 turnip, sliced
- 1 carrot, sliced
- 2 pounds white fish or fish trimmings
- ¼ pint double cream
- salt and freshly ground black pepper
- boiled rice
- lemon juice
- 2 tablespoons flour
- 1 tablespoon curry powder
- 3 pints well-flavoured fish stock
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