Seafood Sauté

Seafood in a creamy sauce offers a perfect harmony of ocean flavor and delicate richness. Lightly seared to a golden crust, then gently simmered in a silky cream sauce with white wine and a touch of garlic. Served with crispy tartine and flying fish roe. A dish that captures freshness, depth, and elegance.

Seafood Sauté

Preparation Time

0-30 min

Difficulty

Easy

CAL

500+ calories

Type of Food

Appetizer

Limonati by Borjomi tarkhun
Limonati by Borjomi tarkhun

Goes with

Limonati by Borjomi tarkhun

Aigul

Recipe author

Aigul

Ingredients

Portions :

1

Shrimp

150 gram

sea bass

150 gram

salmon

100 gram

Vongole

180 gram

Mussels

100 gram

crème

90 milligram

White wine

40 milligram

Garlic

30 gram

For serving:

Tartine

10

Flying fish roe

120 gram

Lemon

30 milligram

micro herbs

3 gram

step

droplet

1

chef

Clean the seafood: peel the shrimp, cut the fish, and rinse the shellfish.

step

droplet

2

chef

Sauté garlic and chili pepper in olive oil until fragrant.
Then sear the seafood until golden brown, about 5–7 minutes.

step

droplet

3

chef

Pour in the white wine, then add the cream.
Simmer over low heat until all ingredients are fully cooked.
Total cooking time: 10–13 minutes.

Serve

droplet

4

chef

Serve on a white plate, garnished with microgreens and a lemon wedge.
Place a crispy tartine topped with flying fish roe on the side.

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