Minute a la King
INGREDIENTS:
500 g Fish fillet (e.g. salmon)
250 ml White wine
500 ml Beef broth
3 Leeks
100 ml Oil
Liquamen or salt; coriander,
-pepper; liebstoeckl,
-oregano to taste
Little bit of starch or
-flour to thicken the sauce
500 g Fish fillet (e.g. salmon)
250 ml White wine
500 ml Beef broth
3 Leeks
100 ml Oil
Liquamen or salt; coriander,
-pepper; liebstoeckl,
-oregano to taste
Little bit of starch or
-flour to thicken the sauce
See "Ancient Roman Ingredients" for info on ingredients. Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek branched and coriander. Chop fillets into a kind of fish goulash. Cook approximately 30 minutes on small to moderate heat. When well done ground coriander, Liebstoeckl and oregano and add to the fish fricassee. Boil again shortly. Then thicken sauce with starch, sprinkle pepper on the fricasse and serve.
/MISC