Seafood and vegetables au gratin
Allergens:
Ingredients for 5 portions
Calculate portions
Prawns
0.3 kg
Cigala congelada nº 1
0.5 kg
Large semi farmed clam
0.3 kg
Sauce americaine
0.25 l
Hollandaise sauce
0.25 l
Fumet
1.0 l
Table salt
3.0 g
Extra virgin olive oil
0.1 l
Garlic, bulb
2.0 ud
Parsley
1.0 g
Lemon
0.05 kg
Table salt
0.5 g
Elaboration
For the vegetables:
- Chop garlic into brunoise.
- Wash, peel and pare the carrots, courgette and turnip into a small size.
- Cook the peas and other vegetables English style, then cool in iced water, drain and set aside.
For the seafood:
- Peel the prawns leaving the head and the last ring of the tail (3 units per portion).
- Open the langoustines lengthwise (1 unit per portion).
For the sauces:
- Make a thick americaine sauce.
- Make a hollandaise sauce.
- Mix the sauces 50/50 and season.
To decorate:
- Chop parsley into brunoise.
HOW TO SERVE
- Cook the prawns and langoustines on the griddle.
- Steam the clams with a little fumet retrieved from the sauces (3 units per portion).
- Lightly sauté the vegetables in olive oil with chopped garlic.
- Place the sautéed vegetables on a plate and the seafood on top.
- Cover with the sauce.
- Cook au gratin in the oven or use the salamander grill.
- Sprinkle over some parsley.
Nutritional information (1 portion)
Energy
788.88
kcal
Carbohydrates
15.74
g
Proteins
29.71
g
Lipids
67.94
g
Sugars
9.67
g
Salt (Sodium)
1804.02
mg
Folic acid
84.99
ug
Vitamin C
38.83
g
Vitamin A
1043.2
ug
Zinc
3.24
mg
Iron
5.33
mg
Calcium
196.34
mg
Cholesterol
325.31
mg
Polyunsaturated fatty acids
4.42
g
Monounsaturated fatty acids
26.26
g
Saturates
26.9
g
Fiber
4.74
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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