Breton Lotte Cream

Breton Lotte Cream

Quantity: 6 Person (s)

Preparation: 20 min

Cooking time: 25 min

Breton Lotte Cream

ingredients:

1.2 kg of monkfish

200g prawns

180 g of fresh cream

2 onions

3 leeks

1/2 tsp. tablespoons flour

5 cl cider

2 c. tablespoons oil

salt guérande

peppercorns

Preparation:

• Cut the monkfish into pieces and make them lightly in the butter and oil.

• Peel the onions and clean the leeks. Cut into slices.

• Add them to the pan and let them brown softly. Salt and pepper.

• Add the flour little by little and turn down the heat. Stir and add the cider. Bring to a boil, then cook over low heat, covered for 20 minutes, stirring regularly.

• Add the shrimp and cream, mix well and still continue a little cooking.

• Serve with potatoes steamed.

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