Gratin of artichokes filled with mushrooms and prawns

120 min
Temperature: Hot
Type of dish: Shellfish, Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Eggs
Eggs
Sulfites
Sulfites
Fish
Fish
Molluscs
Molluscs
Crustacean
Crustacean
Ingredients for 5 portions
Ingredients for portions/units
Artichoke 2.0 kg
Duxelle 0.5 kg
Frozen mushrooms 0.125 kg
Langoustine 0.25 kg
Onion 0.033 kg
Carrots 0.008 kg
Leek 0.067 ud
Tomato 0.033 kg
Pink frozen prawns 0.017 kg
Rice 0.01 kg
Fumet 0.25 l
Brandy 0.008 l
Table salt 1.25 g
Elaboration

For the vacuum-cooked artichokes:

For the filling:

  • Prepare a duxelle made of mushrooms, fungi and prawns.
  • Chop the garlic, the onion and the parsley into brunoise and season the duxelle, but save some parsley for serving.
  • Finely mix everything with flour and white wine.
  • Let the alcohol evaporate and add a spoonful of sauce américaine to enhance the flavour.
  • Season, let it cool and store in the refrigerating chamber.

For the clams:

  • Open the clams in green sauce.
  • Add two peeled prawn tails per serving.

For the hollandaise sauce:

  • Keep in bain-marie at 38 ºC.

PREPARATION:

  • Wash the artichokes getting rid of the outer leaves.
  • Save the inner part to fill them and the peeled stem to garnish.
  • Fill the inner parts of the artichokes with the duxelle and baste with hollandaise sauce.
  • Place the mixture in the oven, preheated at 180 ºC, for 4 minutes or until it starts to brown.
  • When serving, baste with green sauce and place the clams, prawns and artichoke stems around the main ingredients.
  • Sprinkle with chopped parsley.
Nutritional information (1 portion)
Fiber 38.34 g
Saturates 50.7 g
Monounsaturated fatty acids 36.08 g
Polyunsaturated fatty acids 7.13 g
Cholesterol 655.83 mg
Calcium 800.6 mg
Iron 31.09 mg
Zinc 12.7 mg
Vitamin A 1534.68 ug
Vitamin C 151.03 g
Folic acid 447.09 ug
Salt (Sodium) 3466.31 mg
Sugars 36.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.