Seafood fricassee
Instructions
In a pan you braise the onion and spices with extra virgin olive oil and white wine.
Join seafood to lively fire, after a few minutes, turn off the heat, remove the fruit and strain the broth.
Put it all together and heat until boil.
Turn off and add the egg yolks whisked with lemon juice, salt and white pepper.
Mix and serve hot.
Ingredients and dosing for 6 persons
- 800 g of seafood (oysters, clams, mussels, dates, truffles)
- 4 shallots
- Thyme
- Marjoram
- Oregano
- Olive oil extra virgin
- 2 egg yolks
- 1/2 cup of white wine
- 1/2 lemon
- Abundant of white pepper