Difficulty:[usr 2]
Shell the tails of the prawns, reserve a few for the final decoration
Peel the onions, chop finely. Peel the garlic cloves and press them. Eliminate the earthy stems of the mushrooms, wipe the heads then chop them finely. Steam these vegetables in 10 g of butter with the thyme, bay leaf, salt and pepper for about fifteen minutes, then leave to cool.
In a salad bowl, mix the beaten eggs in an omelette with the heavy cream, ground almonds, chopped parsley and steamed vegetables. remove the thyme and bay leaf. Check seasoning with salt and pepper.
Peel the potatoes, dry them, cut them into regular slices 2 mm thick. As you go, place them on a very dry cloth. Sponge them carefully.
Preheat the oven to th. 6 (180°C). Generously butter the bottom and sides of a 22 cm non-stick coated spring form tin.
Line the bottom of the pan with the potato slices. Arrange the peeled prawns on top.
Pour the egg and vegetable preparation. Finish with a layer of potato slices, spread over the remaining butter divided into hazelnuts.
Bake for 40 minutes.
Turn off the oven, let stand 5 minutes before unmolding.
Decorate with the reserved shrimp.
Hubert wishes you a very happy new year 2017. Thank you to my loyal readers
