Poussiner in seafood sauce with new potatoes

Ingredients for Poussiner in seafood sauce with new potatoes

Instructions for Poussiner in seafood sauce with new potatoes

To prepare the Poussiner in seafood sauce with new potatoes recipe, please follow these instructions:

DUP poussinerne dry and sprinkle them with salt and pepper. Style them in the oven at 225 degrees for 10 minutes, turn down and rose finished at 200 degrees for 20 minutes. Rinse and scrub mussels and boxes of them that do not shut down itself by a hard blow to the table edge. Pour over the prawns with boiling water and arrow about half. The peeled shrimp should be added to the page. Butter and oil is heated in a large pot, mussels and shrimp in upillede along with the onion and carrot. White wine is added and it steams, covered, for about 5 minutes until the mussels have opened up lifted with a slotted spoon Mussels; and chicken broth is added. The cooker without the lid in 5-8 minutes. A smooth paste and add whipping cream. Warmed up right before serving, where the peeled shrimp and clams, there on near a few now are taken out of their shell, added. Season with salt, pepper and paprika. Serve with new potatoes and new blanched carrots.