Alternative to creme fraiche?

sazzy6

loobyloo2 wrote: »

This is one I have used a few times, and it is gorgeous.
I use it with turbot, but is equally successful with other fish

sauce
2oz butter
3 shallots or 1 med onion very finely chopped
1 bunch watercress
half pint warm milk
s&p


fish
half pint sparkling wine
1 bay leaf

Gently fry onions in butter until soft.
Reserving a few sprigs of watercress for garnish, finely chop the rest (remove stalks) add t onion and fry for 2 mins. Stir in milk and s&p bring to boil, then cover and simmer for 10 mins
Place fish in well buttered ovenproof dish, sprinkle with s&p, put bayleaf on top, pour over wine, cover with foi, in oven for approx 15mins gas4.
Remove fish, discard bayleaf and keep warm, mix watercress mix with the cooking liquid, blitz for a few seconds in a blender if you have one, drizzle a bit over the fish on a serving plate, rest can be served seperately in a sauceboat.
Divine.........wish I was comng for tea.

Brilliant! I knew someone would have a great idea! Thank you soooo much!

loobyloo2

Hope you enjoyed this recipe and dinner worked out fine.
Think I might ressurrect this dish too, once I can get hold of some watercress (snow here too)

doelani

I have found a recipe I fancy but need to buy a few ingrediants that I have never used before. One of them is creme fraiche, I have never used it before and only need a few sponfuls of it. Can I use anything else instead like normal cream ?

Tish_P

Creme fraiche is slightly sharp so sour cream or yoghurt are a better substitute than regular cream (although if it's onl a few tbs you'd probably be fine with either). Remember yoghurt curdles more readily than cream, so if you are stirring it into hot food, do it just before serving, rather than on the heat.

doelani

Tish_P wrote: »

Creme fraiche is slightly sharp so sour cream or yoghurt are a better substitute than regular cream (although if it's onl a few tbs you'd probably be fine with either). Remember yoghurt curdles more readily than cream, so if you are stirring it into hot food, do it just before serving, rather than on the heat.

thanks, sounds complicated as recipe calls for it to go into the filling to make the sauce lol

CarolnMalky

Sour cream is a good substitute

Pink.

Hi doelani,

I often stir in some natural yoghurt as a replacement and it's fine. This thread has more ideas:

Alternative to creme fraiche?

I'll add your thread to it later to keep the suggestions together.

Pink

ubamother

If you do buy a pot - it keeps very well - for longer than yoghurt and fresh cream. It's fabulous stirred into sauces, gravies etc. or as a tasty alternative to sweet cream on desserts.

doelani

Pink-winged wrote: »

Hi doelani,

I often stir in some natural yoghurt as a replacement and it's fine. This thread has more ideas:

Alternative to creme fraiche?

I'll add your thread to it later to keep the suggestions together.

Pink

sorry everything I post today I search for first but do not find them lol opps