Family Best Time >> Food

Prawns roasted with garlic, mille-feuilles of fine brunoise of vegetables with port


Ingredients:4 people
  • prawns 13/15
    12 pieces
  • button mushrooms
    350 g
  • carrots
    2
  • onion
    2
  • Pimientos del Piquillo
    2
  • port
    5 cl
  • butter
    2 walnuts
  • lollorossa
    1/2
  • pepper coulis
  • classic vinaigrette
  • diced tomatoes
    150 g
  • chervil
    a few sprigs
  • blue poppy
  • balsamic vinegar
    2 tablespoons
  • olive oil
    2 tablespoons
  • Guérande salt
  • pepper mill
  • garlic
    2
  • sheets of pastry


Preparation:
  • Preparation time:40 minutes
  • Cooking time:5 minutes


Difficulty:[usr 3]

Prepare the port brunoise:

Cut into small cubes:onions, carrots, mushrooms and pimientos, blanch the carrots and mushrooms, then sweat the onions in butter, then add the carrots and finally the mushrooms and pimientos, add a little chopped chervil, salt and pepper from the mill , reserve.

Cut circles of about 8 centimeters in the pastry sheet, butter and brown in the oven.

Prepare the pepper coulis with the Pacojet. *

Shell the prawns, leaving the head and the 3 rings of the tail, fry in olive oil with a touch of garlic, salt, pepper.

Streak of balsamic caramel (balsamic vinegar reduced in caramel) each plate, on one side on the left, place in a mold, alternating pastry sheets, brunoise, pastry sheets, finish with brunoise.

On the right streak of pepper coulis, add a few diced tomatoes and chopped chervil. Form a small dome of lollorosa between the prawns and the mille-feuilles, place the chive sticks on top, then place the garlic-roasted prawns, decorate with chervil fluff and Guérande salt.

  • If you don't have Pacojet, blend the red peppers.

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