Seafood “a la nage” with Coconut Cream - KARA
Want to know how to make seafood "A la nage" with coconut cream using our Kara UHT Coconut Cream? Click here to read the full recipe and its method of making!
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 kara-coconut.com.
Ingredients
- 60g dory fillet
- 2 prawns, peeled
- 2 green mussels
- 40g fish stock
- 80g potato, turned
- 15g fennel, julienned
- 15g tomato, julienned
- 5g garlic, chopped
- 5g saffron
- 3g chives
- 20ml Kara UHT Coconut Cream
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