Fish / shellfish

Duo of julienne with cider


Ling, also known as julienne, is never so well accompanied as when paired with a delicious julienne of vegetables.

Ingredients for 4 persons :

  • 1 kg of ling or julienne fillet
  • 500 g of julienned vegetables (frozen)
  • 30g butter
  • 35 cl of raw cider
  • 2 tbsp. dehydrated fish stock
  • 4 tbsp. fresh cream
  • 1 C. tablespoon of soya sauce
  • 1 C. teaspoon paprika
  • Salt pepper.

Cider julienne duo recipe

Pour the cider into a saucepan, add the stock, whisk, bring to a boil, then adjust the heat so that the liquid simmers.

Let reduce by half, uncovered, for 40 min.

Cut the fish fillets into pieces. Brown them in butter in a casserole dish.

Drain them with a skimmer and put the julienned vegetables instead. Let it return for 10 min.

Return the fish to the casserole dish, salt and pepper.

Pour the soy sauce into the cider reduction, add the paprika and cream.

Stir, pour into the casserole dish, cover and simmer for 15 minutes before serving.

Enjoy your meal !

Visual credits: Les Cidres de France

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