Marinated prawn and vegetable salad

90 min
Type of dish: Shellfish, Vegetables
Temperature: Room temperature
Allergens:
Crustacean
Crustacean
Fish
Fish
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Marinated prawns 0.417 kg
Wild asparagus 0.375 kg
Green onions 0.167 kg
Pomegranate 0.167 kg
Mini carrot 0.104 kg
Mini Fennel bulb 0.067 kg
Pedro ximenez 0.017 l
Sugar 0.083 kg
Orange sauce 0.208 l
Pea sauce 0.208 l
Langoustine 0.208 kg
Coarse salt 0.002 kg
Onion 0.063 kg
Carrots 0.021 kg
Bay leaf 0.208 g
Garlic, bulb 0.208 ud
Olive oil 0.104 l
Vinegar 0.104 l
Wine viña mocen rueda verdejo, bottle 0.104 l
Table salt 0.208 g
Orange juice 0.417 kg
Sugar 0.625 kg
Lemon 0.083 kg
Xantana rubber 1.667 g
Langoustine 0.083 kg
Prawns 0.083 kg
Garlic, bulb 0.833 ud
Basil 0.083 g
Tomato sauce 0.008 l
Fumet 0.417 l
Elaboration

For the marinated prawns.

Garnishes:

  • Cook wild asparagus tips and carrots in the English style.
  • Cook the mini fennel-bulbs and the onions for about 7 minutes and finish in the oven until they are caramelised.
  • Place the completely cooked vegetables in the marinaded prawn mixture until covered and boil all together for a few seconds.
  • Peel the pomegranate, remove the fruit and set aside.

For the orange sauce.

For the Pedro Ximénez sauce

  • Add the Pedro Ximénez wine to sugar and reduce until the sauce is consistent.

For the pea sauce:

For the emulsified seafood sauce (this sauce is optional)

HOW TO PLATE UP

  • Peel 4 prawns, leaving the tail on and leaving a head on one of them. arrange them on the plate, some lying down and others standing up to give height, place the vegetables (2 or 3 asparagus buds, 1 mini fennel bulb, 3 or 4 carrot balls, 2 onions and some fruits of the grenadine) among them.
  • Decorate the dish with the sauces and some herbs to add some colour.
Nutritional information (1 portion)
Fiber 9.19 g
Saturates 4.69 g
Monounsaturated fatty acids 24.75 g
Polyunsaturated fatty acids 3.53 g
Cholesterol 70.6 mg
Calcium 283.86 mg
Iron 4.5 mg
Zinc 2.34 mg
Vitamin A 242.07 ug
Vitamin C 83.21 g
Folic acid 156.6 ug
Salt (Sodium) 435.47 mg
Sugars 154.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.