90 min
Type of dish: Shellfish, Vegetables
Temperature: Hot
Conservation technique: Pasteurization
Allergens:
Celery
Celery
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Soy
Soy
Sulfites
Sulfites
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.0 kg
Bulk mussels, frozen 0.25 kg
Onion 0.2 kg
Leek 0.5 ud
Parsley 2.5 g
White wine 0.05 l
Plain flour 0.04 kg
Powdered fish stock 0.005 kg
Water 1.0 l
Tomato sauce 0.125 l
Table salt 10.0 g
Elaboration

For this recipe, the following elaborations are needed

  • Tomato sauce
  • Make a fumet using the fish flavour enhancer. Cortar la verdura en brunoise (ajo, cebolla y puerro).
    • Brunoise the vegetables (garlic, onion and leek).
    • Cut the parsley finely. 
    • Go over the mussels and eliminate all the possible breads they could have.
    • Steam or cook the artichoke English style if they are frozen ( boil them in a white stock in case they are natural) and refresh. 
    • Poach the garlic, the onion and the leek in intense olive oil, following this order. Do not colour them. 
    • Add and cook the sweet paprika avoiding it burns. Add the white wine and let reduce. 
    • Bind it with 40 g flour per litre. 
    • Dip with the fumet, add the tomato sauce and let it boil.
    • Add the parsley and rectify the salt..
  • Place 150 g artichokes in each tray, cover them with 140 g sauce and place 6 mussels without shell on top.
  • Chill (core temperature under 10 ºC in less than two hours). 

 PASTEURISATION

  • Thermoseal the food trays, place the valve with Valvopack. 
  • Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes.
  •  Chill (core temperature under 10 ºC in less than two hours). 
  • Store in the refrigerator between 0 ºC and 4 ºC.

REGENERATION

  • In the same food tray, regenerate the product in a steam oven at 100% humidity. 
  • Or in the microwave for 3 minutes at maximum power. 
  • Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.
Nutritional information (1 portion)
Fiber 12.55 g
Saturates 1.06 g
Monounsaturated fatty acids 3.23 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 50.02 mg
Calcium 177.79 mg
Iron 5.17 mg
Zinc 3.73 mg
Vitamin A 24.91 ug
Vitamin C 19.59 g
Folic acid 47.96 ug
Salt (Sodium) 982.39 mg
Sugars 1.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.