Trumpeter stewed in cream
3 servings
15 minutes
Trumpet fish braised in cream is a refined dish of European cuisine that embodies the harmony of flavors and textures. This mollusk, known for its firm meat, becomes tender through long soaking in cream that softens its structure and imparts a delicate, creamy taste. The light spiciness of onion sautéed in olive oil combined with basil and spices reveals the depth of marine notes, making each forkful a true gastronomic delight. The dish requires precision in preparation: it is important not to overcook the trumpet fish; otherwise it will become tough. It is served with mashed potatoes that complement its softness and highlight the richness of the cream. This recipe is an ideal choice for those who appreciate seafood and seek exquisite simplicity in cooking.
1
Before preparing the trumpet, soak it in cream, then place it in the refrigerator for about 12 hours.
- Single cream 10% fat: 300 ml
2
After 12 hours, finely chop the onion and sauté in olive oil until golden.
- Onion: 1 piece
- Olive oil: 2 tablespoons
3
Take the mollusk out of the fridge, leaving about 100 ml of cream. Cut into 1-2 cm pieces and add to the fried onion in the pan, pour in the cream, sprinkle with basil, season with salt and pepper, and simmer covered for 10-15 minutes until the trumpet becomes soft.
- Clams: 400 g
- Single cream 10% fat: 300 ml
- Basil: to taste
- Salt: to taste
- Ground black pepper: to taste
4
The main thing is not to overcook, as any mollusk, the trumpet can become 'rubbery'. Mashed potatoes are the best side dish.
