60 min
Additional culinary preparation: Sauces
Allergens
Crustacean
Crustacean
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.1 kg
Carrots 0.025 kg
Leek 0.2 ud
Tomato 0.1 kg
Langoustine 0.05 kg
Rice 0.03 kg
Fumet 0.75 l
Brandy 0.025 l
Table salt 3.75 g
Onion 0.05 kg
Green leek 0.5 ud
Parsley 0.0 g
Fish heads and bones 0.2 kg
Water 0.75 l
Elaboration
  • Make a fumet.
  • Chop the vegetables: julienne the onion, cut the carrot and the leek into half-moons and dice the tomato.
  • Fry the onion and the carrot lightly with some oil. After a while, add the leek and let it cook until it softens and then add the tomato. Allow everything to cook. 
  • Add the prawn, shrimp or seafood leftover shells (depending on what you want the sauce for), cook everything together.
  • Pour some brandy and set it on fire in order to flambé.
  • Add the rice and the fumet, cover and let it cook for about 30 minutes.
  • Puree, sift and bring to a boil again. 
  • Check the seasoning of the sauce.
Nutritional information (1 portion)
Fiber 9.1 g
Saturates 0.74 g
Monounsaturated fatty acids 0.73 g
Polyunsaturated fatty acids 2.15 g
Cholesterol 20.01 mg
Calcium 239.07 mg
Iron 3.71 mg
Zinc 1.12 mg
Vitamin A 272.6 ug
Vitamin C 63.8 g
Folic acid 233.1 ug
Salt (Sodium) 393.83 mg
Sugars 21.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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