Tangerines with brown rice & amp; Curly blanc

Ingredients for Tangerines with brown rice & amp; Curly blanc

Instructions for Tangerines with brown rice & amp; Curly blanc

To prepare the Tangerines with brown rice & amp; Curly blanc recipe, please follow these instructions:

Beurre Blanc:
Put vinegar, wine, mustard onion, salt and pepper to boil in a saucepan at high heat and let it boil until the liquid is reduced to approx. 1½ tbsp.

Put the onions off and squeeze the wings from them. Add now approx. 3 tablespoons. Of the cold butter to this funded fund under constant whipping until the butter is completely mixed with the fund.

Put the pan over at low heat and add the rest of the butter into several small portions while still whipping. Do not add more butter before the already added is inoculated in the sauce.

The butter sauce is finished when it becomes a thick ivory cream. Served in a shredded sauce cabbage for all sale fish.

Brown rice: Put the rice over with a little salt.

Tiger prawns:
The tiger prawns are peeled and wrapped in bacon. Only use bacon so that the piece can reach around the shoulder and just overlap. The shrimp are pulled on the food spoon and cooked on the pan until the bacon is finished.


tips:
The dish is served in a bowl, curly blanc in addition to the brown rice and with the beautiful tiger rack spikes on top. Bon appetit Should the dish use as main course, use more rice and more shrimps.