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Cooking Recipe Video : Prawn charlotte with eggplants



    Restaurant: Maxim's
Phone:
+33 1 42 65 27 9
Website:
www.maxims-de-paris.com
Address:
"3, rue Royale"
""In 1893, Maxime Gaillard, a simple waiter in a cafe, decided to open a small bar on...
Prawn charlotte with eggplants

Recipe Description:
  1. Decorticate the prawn and keep the tales in carapace waiting one ice.
Nantua sauce:
  1. Prepare 1 pint sauce using the fish fumet, the prawns' bodies and the claws, the minced vegetables and about 3.3 lbs. tomatoes.
  2. Cut the eggplant in round slices. Then, put them in a pan with olive oil. Afterwards, pose them on a piece of linen to absorb the oil. Poach the prawn tales for a few minutes.
  3. Hack the basil.
  4. Decorticate and cut the prawn tales. Place them as medallions with the eggplants in an individual round 3.9 in mould (bowl), overlapping. Add basil and one spoon reduced Nantua sauce.
  5. Put the whole in the oven at 428 degrees F for about 10 minutes.
  6. Remove them from the mould and place them on a serving dish. Cover it with one spoon Mornay sauce, place some Nantua sauce around each piece and gratinate. Decorate with the rest of the tomatoes cut in dice.

Seafood & Fish Cooking Recipes on Videos
Servings:
6 People
Cooking recipe time in minutes:
20
Recommended wine with the dish:
Muscadet, Graves blancs
Difficulty level:
Easy

Prawn charlotte with eggplants

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          Cooking Recipe Ingredients:
  • 5.5 lbs. prawn
  • 4.4 lbs. fresh tomatoes
  • 2.2 lbs. eggplant
  • 1.27 cups olive oil
  • 1 bouquet basil
  • 0.33 lbs. minced onions and shallots
  • 1 bouquet mixed greens
  • 1 pint fish fumet
  • Salt, Cayenne pepper
  • 1.27 cups Mornay sauce
     Cooking recipe preparation instructions:
  1. Decorticate the prawn and keep the tales in carapace waiting one ice.
Nantua sauce:
  1. Prepare 1 pint sauce using the fish fumet, the prawns' bodies and the claws, the minced vegetables and about 3.3 lbs. tomatoes.
  2. Cut the eggplant in round slices. Then, put them in a pan with olive oil. Afterwards, pose them on a piece of linen to absorb the oil. Poach the prawn tales for a few minutes.
  3. Hack the basil.
  4. Decorticate and cut the prawn tales. Place them as medallions with the eggplants in an individual round 3.9 in mould (bowl), overlapping. Add basil and one spoon reduced Nantua sauce.
  5. Put the whole in the oven at 428 degrees F for about 10 minutes.
  6. Remove them from the mould and place them on a serving dish. Cover it with one spoon Mornay sauce, place some Nantua sauce around each piece and gratinate. Decorate with the rest of the tomatoes cut in dice.
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