John Myers
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Shrimp Fish Pan with Metxa Sauce, Sweet Thyme Onions, Grilled Tomatoes and Saffron Rice
The perfect shrimp fish pan with metxa sauce, sweet thyme onions, grilled tomatoes and saffron rice recipe with a picture and simple step-by-step instructions.
shrimp pan
- 200 g Shrimp peeled and deveined, herbal oil and garlic pickled
- 100 g Fish fillet, cut into pieces of your choice
- 1 size Cut the onions into fine rings
- 1 smaller Red pointed peppers, finely chopped
- 1 Good shot Metaxa, 5 * or 7 *
- 50 ml Fish stock
- 3 tbsp Creme fraiche Cheese
- 1 tsp Tomato paste concentrated three times
- Salt, pepper, sweet paprika, thyme and rosemary
- 1 Splash Lime juice
- Grated Gouda
rice
- 125 g Long grain rice
- 1 tbsp Saffron butter
Onions
- 2 size Cut the onions into fine rings
- 1 tbsp Honey
- 4 Branches Thyme
- Salt and pepper
decoration
- 8 Cocktail tomatoes, 2 panicles of 4 tomatoes
- Fresh thyme sprigs
Fish pan
- Slowly fry the onion and bell pepper until cooked through. Heat the pan again properly and fry the prawns with the fish briefly and crisply. Season with salt, pepper, thyme and rosemary. Briefly toast the tomato paste. Now deglaze everything with Metaxa and pour on the stock. Now gradually stir in the creme fraiche. a shot of lime juice with it. Put everything in an ovenproof baking dish, sprinkle with cheese and sweet paprika and bake at 180 ° C for about 10-15 minutes.
rice
- Cook rice as usual and after draining it, pull it through saffron butter.
onion
- Roast the onions until golden brown, add a pinch of salt and pepper and then continue cooking slowly. Finally, add the honey and finely plucked thyme.
tomatoes
- Fry the tomatoes briefly and hot in a grill pan.
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