Warm mushroom, prawn and seasonal vegetable salad

50 min
Type of dish: Salads, Shellfish, Vegetables
Temperature: Warm
Allergens
Crustacean
Crustacean
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
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)
Fiber 7.45 g
Saturates 6.78 g
Monounsaturated fatty acids 39.66 g
Polyunsaturated fatty acids 4.66 g
Cholesterol 47.25 mg
Calcium 123.64 mg
Iron 3.97 mg
Zinc 1.62 mg
Vitamin A 370.9 ug
Vitamin C 32.31 g
Folic acid 126.51 ug
Salt (Sodium) 154.39 mg
Sugars 10.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.