Shrimp Fish Pan with Metxa Sauce, Sweet Thyme Onions, Grilled Tomatoes and Saffron Rice
Total Time45 minutes mins
Servings: 2 people
shrimp pan
- 200 g Shrimp peeled and deveined, herbal oil and garlic pickled
- 100 g Fish fillet, cut into pieces of your choice
- 1 large Cut the onions into fine rings
- 1 small 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 large Cut the onions into fine rings
- 1 tbsp Honey
- 4 sprigs 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.
Serving: 100g | Calories: 258kcal | Carbohydrates: 41.9g | Protein: 3.7g | Fat: 8.1g