Warm mushroom, prawn and seasonal vegetable salad
Allergens:
Ingredients for 5 portions
Calculate portions
Langoustine
0.25 kg
Runner beans
0.1 kg
Carrots
0.1 kg
Cherry tomato
0.1 kg
Garlic, bulb
1.0 ud
Parsley
1.0 g
Goxo flour (W 170 - 200)
0.05 kg
Enoki mushrooms
0.15 kg
Hedgehog mushroom
0.15 kg
Shitake mushrooms
0.15 kg
Orellana Mushrooms
0.3 kg
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.005 l
Table salt
0.5 g
Elaboration
For the ragout:
- Cut the green beans and the carrots into julienne, boil separately.
- Peel, deseed and dice the tomatoes. Other vegetables (cauliflower, broccoli, cherry tomato, etc.) can be used.
- Chop the garlic and the parsley into brunoise.
- Clean the mushrooms with a wet cloth and shave the stalk. Slice.
- Peel the raw prawns, (leave the tail on to decorate).
- Make a fumet with the vegetables and the shells from the prawns, (boil for 10 minutes).
- For the bouquetiere of vegetables and the vinaigrette.
SET UP
To prepare the ragout:
- Heat the oil, add the mushrooms, bring to the boil, add the prawns, sautée + garlic + vinegar (a few drops) + flour + fumet + the garnish (carrots, green beans, tomato and soya beans) and add salt.
- Cover and boil for 1 minute, decorate with parsley and serve.
For the plate up:
- Prepare a small bouquetiere.
- In the centre of the plate place the ragout and sauce.
- On one side of the ragout place the bouquetiere.
Nutritional information (1 portion)
Energy
584.81
kcal
Carbohydrates
18.64
g
Proteins
9.5
g
Lipids
51.28
g
Fiber
6.22
g
Saturates
6.73
g
Monounsaturated fatty acids
39.61
g
Polyunsaturated fatty acids
4.45
g
Cholesterol
47.25
mg
Calcium
114.54
mg
Iron
3.49
mg
Zinc
1.4
mg
Vitamin A
370.06
ug
Vitamin C
30.91
g
Folic acid
87.61
ug
Salt (Sodium)
152.89
mg
Sugars
9.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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