120 min
Type of dish: Shellfish
Temperature: Warm, Room temperature
Allergens
Crustacean
Crustacean
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.833 kg
Coarse salt 0.008 kg
Onion 0.25 kg
Carrots 0.083 kg
Bay leaf 0.833 g
Garlic, bulb 0.833 ud
Olive oil 0.417 l
Vinegar 0.417 l
Wine viña mocen rueda verdejo, bottle 0.417 l
Table salt 0.833 g
Elaboration
  • Place the prawns on a metal tray and season to taste with coarse salt.
  • Prepare the marinade sauce: Cook the vegetables, onion (cut in julienne) and the carrot (cut in slices) until soft. Add white wine, vinegar, herbs and spices. Boil for a few seconds.
  • Pour the marinade sauce over the prawns and bake at 200 ºC for about 5-6 minutes.
  • Cook the prawns thoroughly making sure they are cooked through.
  • Marinate the prawns at least 2 hours before serving.
  • Keep refrigerated for a maximum of 7 days.
Nutritional information (1 portion)
Fiber 1.12 g
Saturates 11.21 g
Monounsaturated fatty acids 66.34 g
Polyunsaturated fatty acids 7.44 g
Cholesterol 333.75 mg
Calcium 452.5 mg
Iron 5.16 mg
Zinc 6.23 mg
Vitamin A 406.03 ug
Vitamin C 10.61 g
Folic acid 13.12 ug
Salt (Sodium) 1341.86 mg
Sugars 1.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.