LEMON PRAWNS WITH SAFFRON SAUCE SERVED OVER BLUEFISH MOUSSE


This article is also available in: Italian

SERVES 4

DIFFICULTY medium

PREPARATION TIME 15 minutes

COOKING TIME 25 minutes

INGREDIENTS

BLUEFISH MOUSSE:
• 2 bluefish fillets
• 200ml double cream
• ½ cup white wine
• 3 egg whites
• Salt and pepper
• Extra virgin olive oil

PRAWNS:
• 8 prawn tails
• Extra virgin olive oil
• 1 clove of garlic
• ½ cup of white wine
• Salt

SAFFRON SAUCE:
• ½ cup white wine
• 200ml double cream
• 1 package saffron
• Salt

METHOD

Bluefish mousse:
Steam the bluefish fillets for 15 minutes.
Put the fillets into a blender and combine with double cream, salt, and pepper. Add gradually white wine and keep blending until the cream is smooth.
Beat egg whites until stiff and gently fold in a circular motion, down one side of the bowl and up through the centre.

Prawns:
Heat a pan and add the oil, pan fry poached garlic and cook the prawn tails lightly for about 1 minute. Simmer with white wine until reduced. Taste and add curry. Cook for a few more minutes.

Saffron sauce:
Put white wine in a pot and simmer until reduced by half. Add double cream, saffron and salt. Allow sauce to cook until thickened.
If the sauce forms lumps, remove them by blending with the hand blender until it is completely smooth.
Place the bluefish mousse at the bottom of a glass and add prawns. Top with the saffron sauce and serve.

THANKS TO Luca Sbarbada

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