Shallots

Category Vegetables, fruits, tubers and seaweed
Seasonal period: April, May, June, July

An aromatic plant with edible bulbs whose scientific name indicates its Middle Eastern origin.

Shallots are from the Liliaceae family, just like onions or garlic, but their aroma is milder than that of onions and less pungent than garlic.

Finely chopped, they combine very well with salads and “crudities”, roasted or stewed meats and fish prepared the same way. Above all, shallots enhance sauces.

Nutritional information (0.1 kg)
Energy
85.0
kcal
Carbohydrates
16.5
g
Proteins
2.5
g
Lipids
0.1
g
Fiber 3.2 g
Saturates 0.02 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.04 g
Cholesterol 0.0 mg
Calcium 37.0 mg
Iron 1.2 mg
Zinc 0.4 mg
Vitamin A 0.0 ug
Vitamin C 8.0 g
Folic acid 34.0 ug
Salt (Sodium) 0.0 mg
Sugars 7.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
Albacore fricassee
50 min

Albacore fricassee

  • Temperature: Hot
  • Type of dish: Fish
  • Cuisine type: French cuisine
Avocado, piquillo green pepper and marinated anchovy salad
60 min

Avocado, piquillo green pepper and marinated anchovy salad

  • Type of dish: Salads, Fish
  • Temperature: Room temperature
Avocado, piquillo green pepper and marinated anchovy
60 min

Avocado, piquillo green pepper and marinated anchovy

  • Type of dish: Fish
  • Temperature: Cold
Bordeleise sauce.
30 min

Bordeleise sauce.

  • Additional culinary preparation: Sauces
Braised turbot seasoned with soya sauce
90 min

Braised turbot seasoned with soya sauce

  • Temperature: Hot
  • Type of dish: Fish
Entrecôt with Rioja wine sauce
120 min

Entrecôt with Rioja wine sauce

  • Temperature: Hot
  • Type of dish: Meats
  • Cuisine type: Basque cuisine
Entrecôt with Roquefort sauce
120 min

Entrecôt with Roquefort sauce

  • Temperature: Hot
  • Type of dish: Meats
  • Cuisine type: French cuisine
Gratinéed sea urchins
60 min

Gratinéed sea urchins

  • Type of dish: Shellfish
  • Temperature: Hot
Grilled entrecôte with Bearnaise sauce
50 min

Grilled entrecôte with Bearnaise sauce

  • Temperature: Hot
  • Type of dish: Meats
Grilled lamb chops
90 min

Grilled lamb chops

  • Temperature: Hot
  • Type of dish: Meats
Ham croquette "50 grams" shallot toffee and parmesan chantilly
60 min

Ham croquette "50 grams" shallot toffee and parmesan chantilly

Ling à la Provençal
40 min

Ling à la Provençal

  • Temperature: Hot
  • Type of dish: Fish
Lobster au gratin with a mixture of vegetables
45 min

Lobster au gratin with a mixture of vegetables

  • Type of dish: Shellfish
  • Temperature: Hot
Mote wheat stew
40 min

Mote wheat stew

  • Temperature: Hot
  • Additional culinary preparation: Garnishes
Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp
25 h

Pig’s trotter rolls with mustard sweet and sour sauce and tomato pulp

  • Temperature: Hot
  • Type of dish: Meats
Rabbit marinated with Modena vinegar and vegetables
60 min

Rabbit marinated with Modena vinegar and vegetables

  • Type of dish: Meats
  • Temperature: Warm
Roasted croaker with txakolí wine sauce
50 min

Roasted croaker with txakolí wine sauce

  • Temperature: Hot
  • Type of dish: Fish
Roasted sea bass with txakolí wine sauce
50 min

Roasted sea bass with txakolí wine sauce

  • Temperature: Hot
  • Type of dish: Fish
  • Cuisine type: Basque cuisine
Roasted veal fillets with Porto sauce
120 min

Roasted veal fillets with Porto sauce

  • Temperature: Hot
  • Type of dish: Meats
  • Cuisine type: French cuisine
Salmon and mixed vegetable
75 min

Salmon and mixed vegetable

  • Temperature: Hot
  • Type of dish: Fish, Vegetables
  • Conservation technique: Refrigeration
Salmon and mixed vegetable stew
75 min

Salmon and mixed vegetable stew

  • Temperature: Hot
  • Type of dish: Fish, Vegetables
Tilapia stuffed with quinoa and vegetables with mussel sauce
24 h

Tilapia stuffed with quinoa and vegetables with mussel sauce

  • Temperature: Hot
  • Type of dish: Fish
Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota
120 min

Veal cheeks stew seasoned with Pedro Ximenez and garnished with potatoes, aubergine, red pepper and glassed chalota

  • Temperature: Hot
  • Type of dish: Meats, Vegetables, Main course
Warm duck and leek salad
45 min

Warm duck and leek salad

  • Temperature: Warm
  • Type of dish: Finger foods
Warm duck and leek salad with mustard vinaigrette
45 min

Warm duck and leek salad with mustard vinaigrette

  • Temperature: Warm
  • Type of dish: Salads, Vegetables, Birds
Warm winter vegetable, prawn and foie gras salad
45 min

Warm winter vegetable, prawn and foie gras salad

  • Type of dish: Shellfish, Meats, Vegetables
  • Temperature: Warm
Secreto ibérico y cerveza negra

Secreto ibérico y cerveza negra

  • Temperature: Hot
  • Type of dish: Meats, Finger foods