Warm mushroom, crayfish and vegetable salad

50 min
Type of dish: Salads, Shellfish, Vegetables
Temperature: Warm
Allergens
Crustacean
Crustacean
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
King prawns 0.5 kg
Frozen mushrooms 0.5 kg
Parsley 1.0 g
Cauliflower 0.1 kg
Broccoli 0.1 kg
Elaboration

For the crayfish:

  • Remove the head and set aside for the fumet, separate the pincers and boil them for 1 minute in the steam cooker.
  • Peel the body leaving the last joint and the tail.
  • Remove the intestine and add salt. 2 units per serving.

For the mushrooms:

  • Separate the stalk from the cap and cut them separately in the slicer. Set the tips.
  • Cover the crayfish with them.

For the vegetables:

  • Separate the cauliflower, the broccoli and the romanescu florets and boil separately.
  • Slice the zucchini with the skin on.
  • Peel the cherry tomato.

For the fumet:

  • Make the fumet with the heads and shells of the crayfish + vegetables, boil for 10 minutes.

SET UP

  • For the ragout follow this order:
  • Chop the garlic and the parsley into brunoise.
  • Salt the crayfish and sautée, set aside.
  • Heat the oil, sautée the mushrooms + the vegetables + the garlic + the flour + the fumet and add salt.
  • Let it boil for 1 minute covered, decorate with parsley and serve.

For the plate up:

  • In a deep plate place the ragout and the crayfish on top.
  • Decorate the plate with the mushroom sauce.
Nutritional information (1 portion)
Fiber 4.71 g
Saturates 0.48 g
Monounsaturated fatty acids 0.61 g
Polyunsaturated fatty acids 1.66 g
Cholesterol 57.01 mg
Calcium 61.59 mg
Iron 2.32 mg
Zinc 1.94 mg
Vitamin A 55.04 ug
Vitamin C 55.14 g
Folic acid 80.01 ug
Salt (Sodium) 370.23 mg
Sugars 3.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.