Seafood and vegetables au gratin

90 min
Type of dish: Shellfish, Vegetables
Temperature: Hot
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.2 kg
Courgette 0.2 kg
Turnips 0.2 kg
Peas 0.1 kg
Prawns 0.3 kg
Cigala congelada nº 1 0.5 kg
Large semi farmed clam 0.3 kg
Fumet 1.0 l
Garlic, bulb 2.0 ud
Parsley 1.0 g
Onion 0.033 kg
Carrots 0.008 kg
Leek 0.067 ud
Tomato 0.033 kg
Langoustine 0.017 kg
Rice 0.01 kg
Fumet 0.25 l
Brandy 0.008 l
Table salt 1.25 g
Onion 0.067 kg
Green leek 0.667 ud
Parsley 0.001 g
Fish heads and bones 0.267 kg
Water 1.0 l
Elaboration

For the vegetables:

  • Chop garlic into brunoise.
  • Wash, peel and pare the carrots, courgette and turnip into a small size.
  • Cook the peas and other vegetables English style, then cool in iced water, drain and set aside.

For the seafood:

  • Peel the prawns leaving the head and the last ring of the tail (3 units per portion).
  • Open the langoustines lengthwise (1 unit per portion).

For the sauces:

To decorate:

  • Chop parsley into brunoise.

HOW TO SERVE

  • Cook the prawns and langoustines on the griddle.
  • Steam the clams with a little fumet retrieved from the sauces (3 units per portion).
  • Lightly sauté the vegetables in olive oil with chopped garlic.
  • Place the sautéed vegetables on a plate and the seafood on top.
  • Cover with the sauce.
  • Cook au gratin in the oven or use the salamander grill.
  • Sprinkle over some parsley.
Nutritional information (1 portion)
Fiber 13.73 g
Saturates 27.26 g
Monounsaturated fatty acids 26.39 g
Polyunsaturated fatty acids 5.32 g
Cholesterol 321.78 mg
Calcium 372.12 mg
Iron 8.28 mg
Zinc 3.95 mg
Vitamin A 1262.04 ug
Vitamin C 98.52 g
Folic acid 315.67 ug
Salt (Sodium) 1882.27 mg
Sugars 31.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.