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
67.3
kcal
Carbohydrates
9.41
g
Proteins
3.81
g
Lipids
1.6
g
Sugars
3.18
g
Salt (Sodium)
337.92
mg
Folic acid
36.51
ug
Vitamin C
12.41
g
Vitamin A
75.16
ug
Zinc
0.45
mg
Iron
1.12
mg
Calcium
82.62
mg
Cholesterol
20.01
mg
Polyunsaturated fatty acids
0.74
g
Monounsaturated fatty acids
0.33
g
Saturates
0.29
g
Fiber
1.4
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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