Prawn cream with monkfish
This prawn and monkfish cream is an authentic feast for your palate! A traditional recipe that stands the test of time. Moreover, the Grand Krust prawns add that touch that will force you to dip your bread in it! Fests are fun, after all!
What's your favorite winter cream?
What's your favorite winter cream?
- 50 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 9 pc. raw prawn Grand Krust
- Olive oil
- 2 pcs. carrots
- 1/2 leek
- 1 glass Brandy
- 100 g. crushed tomato
- 1 tbsp. sweet paprika
- 1 tbsp. flour
- 15 g. rice
- 1 tbsp salt
- 500 ml. fish broth
- 200 g. monkfish
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Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Peel the prawns, and cook the shells and heads with olive oil in a pot. Remove.
Step 2
Add the chopped carrot, the leek, the glass of brandy, the crushed tomato, the sweet paprika, the flour and the rice. Stir and allow to reduce for five minutes.
Step 3
Add the fish broth and let it reduce over low heat for thirty minutes.
Step 4
In a frying pan with olive oil, cook the prawns and monkfish.
Step 5
Blend and emulsify the cream and serve with the prawns and monkfish.
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