Recipe Keeper - Noordzeetong op Normandische wijze

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Noordzeetong op Normandische wijze

Hoofdgerecht • Vis

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Ingredients

Zeetongen
zout en peper
boter
ui
champignons
grijze garnalen
mosselen
witte wijn
Visbouillon
citroen
room
peterselie
roux voor witte sauzen (Maïzena)

Directions

Peterselie schoonmaken en fijnhakken.
Ui versnipperen.
Champignons in plakjes snijden.
Mosselen in de steamer 10 minuten op 120 graden (stoomoven of in de stoompan)
Mosselen uit de schelp halen.
Uien en champignons aanstoven in boter.
Witte wijn en visbouillon toevoegen en tegen het kookpunt aan brengen.
Oven verwarmen op 180 graden.
Ovenplaat bedekken met 2 lagen bakpapier.
Zeetongen aan beide zijden inboteren met gesmolten boter en kruiden met zout en peper.
De zeetongen afdekken met bakpapier.
In de oven plaatsen voor 12 minuten.
Peterselie fijnhakken.
Room toevoegen aan de saus en binden met roux.
Mosselen en garnalen toevoegen aan de saus, tegen het kookpunt aan houden en op smaak brengen met citroensap, zout en peper.

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