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Which creme fraiche in this fish recipe?

(4 Posts)
Raera Tue 10-Mar-20 12:00:43

I'm intending to make this recipe but find that full fat crème fraiche is a bit rich for savoury dishes, but half fat tends to split.
Your thoughts please?
Or should I use cream instead?

OP’s posts: |
Raera Thu 12-Mar-20 11:41:33

A bump just in case anyone has a pearl of wisdom.
I'm going shopping this afternoon. Thanks

OP’s posts: |
3catsandcounting Thu 12-Mar-20 11:52:23

Not sure of the answer, but I now want to make this - looks good.
I'd probably go for full fat. Is reduced-fat the same as half-fat?
We need 70% ideally.

pluiedeprintemps Thu 12-Mar-20 18:34:48

I'd use crème fraîche - but I would add it much later so it didn't split - when it says to add the crème fraîche I'd add half a glass of water or extra stock instead and then add the crème fraîche just before the end so it doesn't split.
I'm in France and we have no double cream and single cream is very often UHT - so I use crème fraîche the whole time - it's okay as long and you don't cook it too long or over heat it.

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