Emulsified seafood sauce

20 min
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Langoustine 0.083 kg
Prawns 0.083 kg
Garlic, bulb 0.833 ud
Basil 0.083 g
Extra virgin olive oil 0.042 l
Table salt 0.833 g
Tomato sauce 0.008 l
Fumet 0.417 l
See Recipe
Onion 0.003 kg
Garlic, bulb 0.004 ud
Green pepper 0.002 kg
Diced tomato 0.011 kg
Sunflower oil 0.0 l
Table salt 0.004 g
Sugar 0.0 kg
See Recipe
Onion 0.028 kg
Green leek 0.278 ud
Parsley 0.0 g
Fish heads and bones 0.111 kg
Water 0.417 l
Elaboration

To make a large amount seafood sauce:

  • Sauté 6 chopped King prawns or 100 g of red shrimps, flambé them and wet them with the fumet. Boil it down until you obtain 2 dl of stock.
  • Put everything in a glass blender + garlic slice + 1 leaf of basil + 1 spoon of tomato sauce and blend to make a very thin cream.
  • Add 0,5 dl of oil and blend until it emulsifies or thickens.
  • Pass it through a strainer and salt to taste.
Nutritional information (1 portion)
Energy
145.51
kcal
Carbohydrates
8.71
g
Proteins
5.49
g
Lipids
9.06
g
Fiber 3.43 g
Saturates 1.35 g
Monounsaturated fatty acids 5.85 g
Polyunsaturated fatty acids 1.23 g
Cholesterol 31.33 mg
Calcium 108.64 mg
Iron 1.52 mg
Zinc 0.86 mg
Vitamin A 82.61 ug
Vitamin C 23.84 g
Folic acid 87.77 ug
Salt (Sodium) 150.7 mg
Sugars 8.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.