Smoked roasted crayfish with seasonal vegetables
King prawns 0.5 kg
White asparagus 0.3 kg
Microbrotes de guisante 1.0 g
Chives 1.0 g
For the pre-processing:
- Peel the crayfish leaving the last part of the tail on, set aside the heads and pincers to make the americaine sauce.
- Wash and peel the asparagus, cut into 7 cm sticks.
- Wash the artichoke and cut into thin slices.
- Peel and cut the chives into slices.
- Cut the green pepper into thick slices.
- Wash the carrots and the cherry tomatoes.
For the americaine sauce:
- Prepare an americaine sauce with the left over heads and pincers of the crayfish.
For the smoked oil:
- Smoke the extra virgin olive oil by introducing a very hot coal, let it rest until it cools.
- Roast the vegetables in a non-stick pan, with extra virgin olive oil and season with Maldon salt.
- Roast the crayfish in a non-stick pan with the smoked oil and season with Maldon salt.
- Decorate the dishes with a brush of americaine sauce and arrange the vegetables and crayfish neatly.
- Sprinkle with chopped chives and decorate with microsprouts.
Nutritional information (1 portion)
Fiber 6.2 g
Saturates 0.81 g
Monounsaturated fatty acids 2.96 g
Polyunsaturated fatty acids 0.92 g
Cholesterol 58.26 mg
Calcium 125.0 mg
Iron 2.9 mg
Zinc 2.14 mg
Vitamin A 73.07 ug
Vitamin C 64.25 g
Folic acid 85.15 ug
Salt (Sodium) 473.74 mg
Sugars 5.36 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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