Warm asparagus pudding with smoked cod, dried grapes vinaigrette and gazpacho
Ingredients for 5 portions
Calculate portions
Asparagus 7/9, can
0.39 kg
Peeled frozen prawns
0.15 kg
Leek
1.0 ud
Piquillo peppers
1.0 ud
Table salt
3.0 g
Ground white pepper
0.5 g
Butter
0.02 kg
Breadcrumbs
0.02 kg
Extra virgin olive oil
0.1 l
Macetilla sherry vinegar
0.02 l
Piquillo peppers
0.01 ud
Ginger
10.0 g
Corinto raisins
0.01 kg
Smoked fish
0.6 kg
Sunflower oil
0.2 l
Thyme
1.0 g
Gazpacho sauce
0.3 l
Coarse salt
1.2 kg
Sunflower oil
0.6 l
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.005 l
Table salt
0.5 g
Tomato
0.3 kg
Green pepper
0.006 kg
Garlic, bulb
0.3 ud
Basil
3.0 g
Table salt
0.3 g
Vinegar
0.003 l
Elaboration
For the pie:
- Cut the onion, the carrot, the leek and the piquillo pepper into brunoise.
- Simmer the vegetables in this order, onion, carrot, leek and lastly the piquillo pepper, set aside.
- Peel and sautée the prawns with chopped garlic, add salt and pepper off the heat.
- In the mixer blend half of the prawns, the simmered vegetables, the cream and the eggs.
- Thinly slice the asparagus lengthwise.
- Butter and sprinkle with breadcrumbs a 0.5 l mould.
- Place the asparagus and the shrimps that we have set aside in the bottom of the mould, cover with the previous mixture and cover the mold with aluminum foil.
- Bake in the oven with steam at 100 ºC, for about 30 minutes or in bain-marie.
- Check with a skewer if it is done. Once cooked blast chill for 10 minutes and remove from the mould whilst warm.
For the smoked cod:
- Heat the oil to 40 ºC with two sticks of thyme to flavor it. Let it cool.
For the raisin and ginger vinaigrette:
- Chop the piquillo peppers, the raisins and the peeled and grated ginger.
- Beat the oil and the vinegar and garnish with the peppers, raisins and ginger.
- For the bouquetiere of fresh vegetables and the vinaigrette
For the gazpacho sauce.
SET UP
- Cut two pieces of pie still warm.
- Brush the smoked cod with the thyme flavored oil and give 30 mm ring shape.
- Place the bouquetiere and decorate the plate with the vinaigrette.
- Separately serve the gazpacho in a sauce bowl.
Nutritional information (1 portion)
Energy
2811.72
kcal
Carbohydrates
351.18
g
Proteins
77.04
g
Lipids
133.48
g
Fiber
42.25
g
Saturates
29.61
g
Monounsaturated fatty acids
51.83
g
Polyunsaturated fatty acids
39.98
g
Cholesterol
361.66
mg
Calcium
344.61
mg
Iron
105.46
mg
Zinc
3.18
mg
Vitamin A
5150.74
ug
Vitamin C
420.18
g
Folic acid
166.88
ug
Salt (Sodium)
11054.18
mg
Sugars
43.45
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed