Gastronomy

Chef(s) Amélie ROCH (Auberge la Montagne Coupée) offer(s) you the following appetizer:

Best-ever seafood and vegetable soup, old cheddar cheese crouton

Ingredients:

Method:

In a casserole, sweat garlic, leek, celery, carrots and zucchini.
Dust with flour.Add white wine and reduce to third. Add fish-stock and simmer until vegetables are tender
Peal potato and dice.Cook in boiling salt water for fwe minutes untill crunchy.
Shell shrimps and scampies, slice scallops and shrimps lenghtwise leave scampies complete.
Plunge seafood in soup and let simmer approx. 5 min. add cubes of potato and snow peas. Reserve
Spread garlic butter on bread, cover with cheese and grill.Serve soup in two bowls, garnish with your choice of fresh herb (coriander,basil or chervil) accompny with cheese toast.

Comments:

Serves two

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