Cuttlefish white in sauce Ingredients: 50 cl of - thick crème fraîche - 1 - red pepper - 3 sprigs of - parsley - 10 cl of - cognac pepper salt butter - 1 kg of - cuttlefish - 500 g of - pink shrimp - 25 cl of - white wine - 2 sachets of - court-bouillon - 3 cloves of - garlic.
Utensils： 1 Knife kitchen knives- 1 wok- 1 brush -
Cooking:
40 min
Phase 1
Cut the cuttlefish white into squaress of approximately 2 or 3 centimeters.
Phase 2
Immerse them in 2 liters of hot water, to which you will have added the sachets of court-bouillon.
Phase 3
Let them cook for 30 minutes.
Phase 4
To know if they are cooked, you need to be able to run a knife through them, otherwise put them back to cook for another 10 minutes.
Phase 5
Meanwhile, peel the shrimp.
Phase 6
After draining the cuttlefish squares, brown them in a wok with the shrimp and butter.
Phase 7
Once everything is hot and colored, add the cognac and flambé off the heat.
Phase 8
Cut the garlic, chili pepper and parsley into small pieces and pour everything into the wok.
Phase 9
Add salt and pepper to taste.
Phase 10
Let it brown again then pour in the white wine and finally the thick crème fraîche.
Phase 11
Mix and cook again over medium heat for 10 minutess and over low heat for the next 10 minutes.
Phase 12
All you have to do is enjoy with basmati rice.
Utensils： 1 Knife kitchen knives- 1 wok- 1 brush -
Cooking:
40 min
Phase 1
Cut the cuttlefish white into squaress of approximately 2 or 3 centimeters.
Phase 2
Immerse them in 2 liters of hot water, to which you will have added the sachets of court-bouillon.
Phase 3
Let them cook for 30 minutes.
Phase 4
To know if they are cooked, you need to be able to run a knife through them, otherwise put them back to cook for another 10 minutes.
Phase 5
Meanwhile, peel the shrimp.
Phase 6
After draining the cuttlefish squares, brown them in a wok with the shrimp and butter.
Phase 7
Once everything is hot and colored, add the cognac and flambé off the heat.
Phase 8
Cut the garlic, chili pepper and parsley into small pieces and pour everything into the wok.
Phase 9
Add salt and pepper to taste.
Phase 10
Let it brown again then pour in the white wine and finally the thick crème fraîche.
Phase 11
Mix and cook again over medium heat for 10 minutess and over low heat for the next 10 minutes.
Phase 12
All you have to do is enjoy with basmati rice.