Courgette, mussels, mushrooms and shellfish consommé raviolis
3 h
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Courgette
0.25 kg
Fresh iberico pork belly
0.1 kg
Mussel
0.5 kg
Frozen chopped mushrooms
0.1 kg
Prawns
0.15 kg
Small golden apple
0.05 kg
Fish heads and bones
0.5 kg
Langoustine
0.25 kg
Clean frozen squid
0.5 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
20.0 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
622.57
kcal
Carbohydrates
34.96
g
Proteins
35.0
g
Lipids
37.56
g
Fiber
4.08
g
Saturates
15.43
g
Monounsaturated fatty acids
12.36
g
Polyunsaturated fatty acids
3.84
g
Cholesterol
282.22
mg
Calcium
323.46
mg
Iron
3.85
mg
Zinc
3.82
mg
Vitamin A
209.22
ug
Vitamin C
32.09
g
Folic acid
72.59
ug
Salt (Sodium)
702.36
mg
Sugars
7.38
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- 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