20 min
Additional culinary preparation: Sauces
Allergens
Crustacean
Crustacean
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.083 kg
Garlic 0.833 ud
Basil 0.083 g
Tomato sauce 0.008 l
Fumet 0.417 l
Onion 0.028 kg
Green leek 0.278 ud
Parsley 0.0 g
Fish heads and bones 0.111 kg
Water 0.417 l
Elaboration

To make a large amount seafood sauce:

  • Sauté 6 chopped King prawns or 100 g of red shrimps, flambé them and wet them with the fumet. Boil it down until you obtain 2 dl of stock.
  • Put everything in a glass blender + garlic slice + 1 leaf of basil + 1 spoon of tomato sauce and blend to make a very thin cream.
  • Add 0,5 dl of oil and blend until it emulsifies or thickens.
  • Pass it through a strainer and salt to taste.
Nutritional information (1 portion)
Fiber 3.45 g
Saturates 1.39 g
Monounsaturated fatty acids 5.9 g
Polyunsaturated fatty acids 1.31 g
Cholesterol 66.67 mg
Calcium 148.5 mg
Iron 1.87 mg
Zinc 1.49 mg
Vitamin A 84.22 ug
Vitamin C 24.09 g
Folic acid 88.47 ug
Salt (Sodium) 214.09 mg
Sugars 8.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.