Artichokes and prawns warm salad with a mix of vegetables

50 min
Type of dish: Salads, Shellfish, Vegetables
Temperature: Warm
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Elaboration

For the ragout:

  • Boil the artichokes with white stock or in a vacuum pack.
  • Separate the cauliflower, broccoli and romanescu florets and boil separately.
  • Make balls with the carrot, boil or steam.
  • Peel, deseed and dice the tomatoes. Other vegetables can be used (green beans, cherry, soya beans, etc.)
  • Chop the garlic and the parsley into brunoise.
  • Peel the raw prawns, remove the intestine, (leave the tail on to decorate).
  • Make a fumet with vegetables and the shells of the prawns, (boil 10 minutes).

For the bouquetiere of fresh vegetables and the vinaigrette.

SET UP

For the ragout:

  • Heat the oil, add the prawns and sautée, then + garlic + vinegar (a few drops, optional) + the flour + fumet + the garnish (cauliflower, broccoli ...) and add salt.
  • Let boil for 1 minute covered, decorate with parsley and serve.

For the plating up:

  • Prepare a small bouquetiere of lettuce, (optional). 
  • In a deep plate place the ragout, sauce and decorate.
Nutritional information (1 portion)
Fiber 22.81 g
Saturates 4.49 g
Monounsaturated fatty acids 23.95 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 94.15 mg
Calcium 441.7 mg
Iron 8.95 mg
Zinc 4.13 mg
Vitamin A 543.82 ug
Vitamin C 147.49 g
Folic acid 431.23 ug
Salt (Sodium) 481.95 mg
Sugars 26.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.