Courgette, mussels, mushrooms and shellfish consommé raviolis
Allergens:
Ingredients for 5 portions
Calculate portions
Courgette
0.25 kg
Fresh iberico pork belly
0.1 kg
Mussel
0.25 kg
Frozen chopped mushrooms
0.1 kg
Prawns
0.1 kg
Small golden apple
0.05 kg
Fumet
0.5 l
Fish heads and bones
0.5 kg
Langoustine
0.1 kg
Clean frozen squid
0.2 kg
Purple onion from Zalla
0.25 kg
Leek
1.0 ud
Tomato
0.1 kg
Egg whites
2.0 ud
Xantana rubber
2.0 g
Barnacles
0.1 kg
Frozen scallop
0.1 kg
White asparagus
0.1 kg
Garlic, bulb
5.0 ud
Butter
0.02 kg
Extra virgin olive oil
0.01 l
Butter
0.09 kg
Egg whites
3.0 ud
Plain flour
0.14 kg
Elaboration
For the stuffing:
- Steam the mussels open.
- Confit the mushrooms.
- Peel and finely cut the prawns.
- Cut the garlic into brunoise, fry it until brown and add the mushrooms, the prawns, the mussels, all finely diced and sauté.
- Remove from the heat, place on the salt point and add the chopped apple without the skin, mix.
For the shellfish consommé:
- Prepare a basic fumet, on one side.
- Meanwhile, bake the fish until golden brown.
- Bake the vegetables on a different tray so that the vegetable’s juices don’t mix with the fish juices.
- Fry the squid and prawns unpeeled until golden in colour.
- Deglaze the baking sheets and the pan with white wine.
- Add all the ingredients to a pot, add the juices from the tray and the fumet.
- Simmer for fifteen minutes, defoaming, and turn off the heat. Cover and let rest for at least one hour.
- Thicken lightly with xantana gum.
For the garnish:
- Cook the barnacles in very salty boiling water.
- Peel the white asparagus and cut them into julienne strips.
- Cut the raw scallop into julienne strips.
For decoration:
SET UP
- Heat the raviolis in the oven at 220 ºC.
- Peel the barnacles removing only the outside part.
- Sauté the asparagus and scallop julienne strips.
- Place the hot raviolis onto the plate.
- Place the barnacles on one side.
- Pour the hot consommé over the barnacles.
- Garnish with a spoonful of sautéed asparagus and scallop.
- Decorate with an alioli crisp.
Nutritional information (1 portion)
Energy
619.39
kcal
Carbohydrates
43.06
g
Proteins
25.18
g
Lipids
36.99
g
Fiber
8.05
g
Saturates
15.3
g
Monounsaturated fatty acids
12.22
g
Polyunsaturated fatty acids
3.73
g
Cholesterol
161.56
mg
Calcium
297.25
mg
Iron
4.13
mg
Zinc
2.49
mg
Vitamin A
304.86
ug
Vitamin C
58.94
g
Folic acid
172.15
ug
Salt (Sodium)
475.1
mg
Sugars
16.29
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Finger foods
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Milk
- Denominación
- Texture
- Coagulación
- Curación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed