Very Mature And Ecchi Anime

crust with seafood

Ingredients

St. Jacques Scallops, mussels, shrimp ...
250g flour (2 types) 1 egg, shallots baker's yeast.

Crust Fruit At the Sea "Glode"

Dough: Put

baker's yeast in lukewarm water.
Mix flour (type 45 and semi complete) the egg with a pinch of salt baker's yeast.
Let the dough rest a few hours.

Interior:

To open the mold and then peel them and keep the juice.
Sauté shallots in a little olive oil then add the scallops and shrimp Jacques cut into pieces if necessary.
In a saucepan melt some butter and add a little flour and then " Bechamel way "
introduce juice and mussels cooked seafood
salt and pepper and seafood
Roll out the dough, cut circles and small dishes to make pie" crust "And
the top with the stuffing. Close
partly crust and bake about 15 minutes.

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marinated sardine fillets with cumin

Ingredients:

kg of sardines Mediterranean
1 lime
Cumin
olive oil.


F ilets marinated sardines cumin to "Glode"

The day before: Prepare
nets with lemon juice a little water and few drops of vinegar
so they are covered.
Put plastic wrap and marinate overnight.

The next day: Drain
nets put in a bowl by putting a bit of cumin salt pepper and olive oil between the layers. Marinate several hours

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Small blanks lobster bisque with shrimp

Serves 4:
300 g cooked peeled prawns 3 eggs

25 cl cream 25 cl
lobster bisque
20 g butter
a little garlic
chopped 1 teaspoon tomato paste Salt
Tabasco

1 sprig of parsley or lemon for decoration

Butter 4 ramekins, Cut shrimp into pieces except 4 to reserve exclusively for the decoration. In a bowl mix together the eggs, garlic, tomato paste, liquid and cream bisque. Lightly salt and add a few drops of Tabasco. Mix. . Add chopped shrimp and stir again.
Divide mixture among ramekins and place them in a water bath in a preheated oven at 180 degrees for 30 minutes minimum, show a little more depending on the oven. Serve warm
blanks decorated.