Gratin of artichokes filled with mushrooms and prawns

120 min
Temperature: Hot
Type of dish: Shellfish, Vegetables
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
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 446.99 ug
Salt (Sodium) 3425.31 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.