Nutrition Information and New Triop Recipes
Posted on January 14th, 2006 by Christopher Karmain
Cassolettes d’Triop
- 1/4 C butter
- 2 shallots, chopped
- 1 lb small button mushrooms
- 1 C Reisling wine
- 1 tb flour
- fresh ground nutmeg
- 2 cloves garlic, chopped
- 2 tbs chopped fresh parsley
- 36 fresh Triops
- 1 C heavy cream
- salt & pepper
- 12 slices French baguette, toasted
Heat butter in large saucepan. Saute garlic, shallots, parsley & mushrooms for 5 minutes. Stir in Triops & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.
I have been in the cooking bidness for over 10 years now and never came across such an exotic dish. I was sceptic at first but when I made my own dish I, the taste made me ecstatic. I have found my new favorite food. Thanks Lieware.