Fried crayfish with tempura, garnished with idiazabal cheese soup and concassé style tomato
Allergens:
Ingredients for 5 portions
Calculate portions
King prawns
1.0 kg
Idiazabal cheese
0.2 kg
Cream
0.4 l
White stock
0.3 l
Intense olive oil
0.5 l
Parsley sauce
0.1 l
Powdered tomato
0.1 g
Concassé tomato
0.75 ud
Crust of Idiazabal
50.0 g
Tempura with trisol.
50.0 g
Parsley
30.0 g
Table salt
0.4 g
Dried chilli pepper
0.0 g
Bread
6.0 g
Olive oil
0.04 l
Cured cheese
0.02 kg
Tomato
0.045 kg
Olive oil
0.002 l
Table salt
0.563 g
Sugar
0.0 kg
Water
0.008 l
Plain flour
0.015 kg
Trisol
10.0 g
Table salt
0.25 g
Elaboration
For the crayfish:
- Peel the crayfish leaving the last ring and the tail on.
- Prepare the tempura with trisol.
For the soup:
- Prepare a white stock.
- Heat and melt the grated cheese with the cream, once melted give texture using the white stock and season.
- For the garnishing:
- Make a concassé tomato.
To decorate:
- A piece of crust of Idiazabal.
- Baby leaf salad.
SET UP
- Cover the crayfish with tempura and fry in intense olive oil, plate up in a fryer basket.
- Saute the concassé tomato and add a quenelle on a ramekin, add the hot soup and sprinkle with powdered tomato.
- Decorate with a piece of Idiazabal with sesame or alternatively crumble the cheese.
- Decorate with parsley sauce.
Nutritional information (1 portion)
Energy
1578.78
kcal
Carbohydrates
13.01
g
Proteins
29.2
g
Lipids
156.88
g
Fiber
2.49
g
Saturates
48.59
g
Monounsaturated fatty acids
90.11
g
Polyunsaturated fatty acids
12.64
g
Cholesterol
248.27
mg
Calcium
532.22
mg
Iron
2.51
mg
Zinc
4.56
mg
Vitamin A
756.64
ug
Vitamin C
25.54
g
Folic acid
73.85
ug
Salt (Sodium)
2794.32
mg
Sugars
8.63
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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