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 Recipes |
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LARGE PRAWNS SAUTÉ WITH IBERIAN PORK RAGOUT
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| For the ragout: |
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10 kg pig’s trotters.2 kg of mushrooms preserved in oil, chopped finely.3 large white leeks chopped finely in brunoise and poached for 10 minutes.Salt, olive oil.Cook the trotters in salted water for a good two hours.Crumble and mix with the mushrooms and vegetables. Season to taste and add a generous lashing of virgin olive oil. Arrange on gastronome plates and place a weight on top so that it is compacted evenly. |
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| For the prawns: |
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5-6 fresh and cleaned prawns with tail per person.Salt and oil.Remove the intestine and prepare in the frying pan just before eating. |
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| For the sauce: |
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Sauté the heads of the prawns in butter, soak in cognac, reduce and soak in the stock from the trotters. Reduce to half and add red wine mixed with sugar equivalent to half of the reduced amount (125 g. of sugar per litre of wine).Liquidise, drain and remove from heat. Season to taste. |
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| Garnish: |
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Peeled carrots cooked whole in salted water. Then cut diagonally and sautéed in the same frying pan as the prawns. |
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| Presentation: |
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Heat the trotters in the oven, taking care that they do not break up.Mark the prawns and carrots.Cover the trotters with the sauce and lay the prawns on top. |
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Categoria: Fish and Seafood |
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