Bredele Christmas biscuits
Creamy seafood stew
Main course
20 mins
25 mins
4 people
- 200 g ALSACE LAIT full-fat crème fraîche
- 700 g squash
- 200 g button mushrooms, sliced
- 500 g fresh salmon steaks
- 250 g cooked prawns
- 10 cl water
- Salt
- Pepper
- A bunch of dill
Preparation
Cut the squash into 2 cm cubes and slice the button mushrooms.
Place the vegetables in a steamer and cook for 15 minutes. Set aside.
Dice the salmon and peel the prawns.
Place the fish and prawns in the steamer and cook for 10 minutes. Set aside.
Heat the cream in a saucepan and season with salt and pepper.
Place 200 g of squash in a blender, pour in the cream and water, and blend for 30 seconds until you have a smooth sauce.
Pour the sauce into a soup dish and add the squash cubes, salmon, prawns and button mushrooms on top. Garnish with a few dill leaves.
Enjoy!
Bon appétit
In pictures
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