John Dory With Vermouth Recipe
Choosing the correct Low Calorie recipe is quite a task. Worry not, it's simplified now with this recipe for John Dory With Vermouth. This recipe is ideal for people on a Low Calorie regimen. Serve this tasty Appetizer as often as you like! The John Dory With Vermouth is one of the most popular creations of the European Cuisine. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
2 tbsp butter
2 John Dory, skinned and cleane
1/4 cup dry Vermouth
Salt
Pepper
1 red bell pepper
2 oz frozen shrimp (prawns)
5 oz fresh tagHatelle
2 tbsp all-purpose (plain) flour
1/4 cup milk
1 egg yolk
3 1/2 oz Cheddar or Gruyere cheese
Directions
Put the shallot in a round dish with half the butter.
Micro wave on HIGH for 2 minutes.
Put the fish on top of the chopped shallot and add the Vermouth.
Season with salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Rinse the red bell pepper, seed and remove the pith.
Cut the flesh into thin strips and then into dice.
Put the bell pepper and frozen shrimp (prawns) in a small casserole.
Cover and microwave on HIGH for 4 minutes.
Bring a pan of salted water to the boil on a conventional cooker.
Add the tagliatelle.
Bring back to the boil and cook for 2 minutes.
Drain in a colander.
Put the fish on two plates.
Cover with aluminum (aluminium) foil to keep hot.
To make the sauce: put the remaining butter in a bowl and melt in the microwave oven for 1 minute on HIGH.
Add the flour, stirring constantly.
Add the cooking liquid from the fish and the milk, whisking with a hand beater.
Add the egg yolk, beating vigorously.
Put into the oven and cook for 1 minute on HIGH.
Whisk the sauce again.
Grate the cheese into it and whisk once more.
Taste and adjust seasoning.
Pour the tagliatelle into a serving bowl.
Add the red bell pepper and shrimp (prawns) and stir well.
Put a serving of the mixture on each plate with the fish.
Micro wave on HIGH for 2 minutes.
Put the fish on top of the chopped shallot and add the Vermouth.
Season with salt and pepper.
Cover and microwave on HIGH for 5 minutes.
Rinse the red bell pepper, seed and remove the pith.
Cut the flesh into thin strips and then into dice.
Put the bell pepper and frozen shrimp (prawns) in a small casserole.
Cover and microwave on HIGH for 4 minutes.
Bring a pan of salted water to the boil on a conventional cooker.
Add the tagliatelle.
Bring back to the boil and cook for 2 minutes.
Drain in a colander.
Put the fish on two plates.
Cover with aluminum (aluminium) foil to keep hot.
To make the sauce: put the remaining butter in a bowl and melt in the microwave oven for 1 minute on HIGH.
Add the flour, stirring constantly.
Add the cooking liquid from the fish and the milk, whisking with a hand beater.
Add the egg yolk, beating vigorously.
Put into the oven and cook for 1 minute on HIGH.
Whisk the sauce again.
Grate the cheese into it and whisk once more.
Taste and adjust seasoning.
Pour the tagliatelle into a serving bowl.
Add the red bell pepper and shrimp (prawns) and stir well.
Put a serving of the mixture on each plate with the fish.
