Sauce americaine
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Make a fumet.
- Chop the vegetables: julienne the onion, cut the carrot and the leek into half-moons and dice the tomato.
- Fry the onion and the carrot lightly with some oil. After a while, add the leek and let it cook until it softens and then add the tomato. Allow everything to cook.
- Add the prawn, shrimp or seafood leftover shells (depending on what you want the sauce for), cook everything together.
- Pour some brandy and set it on fire in order to flambé.
- Add the rice and the fumet, cover and let it cook for about 30 minutes.
- Puree, sift and bring to a boil again.
- Check the seasoning of the sauce.
Nutritional information (1 portion)
Energy
178.81
kcal
Carbohydrates
22.93
g
Proteins
7.41
g
Lipids
3.82
g
Fiber
6.8
g
Saturates
0.67
g
Monounsaturated fatty acids
0.73
g
Polyunsaturated fatty acids
2.0
g
Cholesterol
20.01
mg
Calcium
190.42
mg
Iron
2.91
mg
Zinc
0.92
mg
Vitamin A
206.56
ug
Vitamin C
48.22
g
Folic acid
174.94
ug
Salt (Sodium)
388.68
mg
Sugars
16.14
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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