Warm mushroom, prawn and seasonal vegetable salad

50 min
Type of dish: Shellfish, Salads, Vegetables
Temperature: Warm
Seasonal period: All year

For the ragout:

  • Cut the green beans and the carrots into julienne, boil separately. 
  • Peel, deseed and dice the tomatoes. Other vegetables (cauliflower, broccoli, cherry tomato, etc.) can be used.
  • Chop the garlic and the parsley into brunoise.
  • Clean the mushrooms with a wet cloth and shave the stalk. Slice.
  • Peel the raw prawns, (leave the tail on to decorate).
  • Make a fumet with the vegetables and the shells from the prawns, (boil for 10 minutes).
  • For the bouquetiere of vegetables and the vinaigrette.


To prepare the ragout:

  • Heat the oil, add the mushrooms, bring to the boil, add the prawns, sautée + garlic + vinegar (a few drops) + flour + fumet + the garnish (carrots, green beans, tomato and soya beans) and add salt.
  • Cover and boil for 1 minute, decorate with parsley and serve.

For the plate up:

  • Prepare a small bouquetiere.
  • In the centre of the plate place the ragout and sauce.
  • On one side of the ragout place the bouquetiere.
Nutritional information (1 portion)
Fiber 6.22 g
Saturates 6.73 g
Monounsaturated fatty acids 39.61 g
Polyunsaturated fatty acids 4.45 g
Cholesterol 47.25 mg
Calcium 114.54 mg
Iron 3.49 mg
Zinc 1.4 mg
Vitamin A 370.06 ug
Vitamin C 30.91 g
Folic acid 87.61 ug
Salt (Sodium) 152.89 mg
Sugars 9.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.