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Crispy Gamba with basil, carrot puree with honey

Ingredient quantities have been reduced to 6 people. Ideally, always prefer to refer to the original quantities.

  • 24 Fresh prawns
  • 1/2 Bunch of basil
  • 6 Pastry sheets
  • 1 Spoon of olive oil with basil
  • 2 Spoon of olive oil
  • 4 Pinches of fine salt
  • 2 Turns of a pepper mill
  • 12 Carrots
  • 10 g of honey
  • 3 Pinches of fine salt
  • 10 g of coarse salt
  • 30 g of unsalted butter

Preparation

For Step 1: Wash and remove leaves from the basil. Shell the prawns, leaving the head and end of the tail. Cut 24 strips of pastry sheet 5 cm wide by 10 cm long. On each strip, place 2 basil leaves then a prawn. Season then roll. In a hot pan with olive oil, sear the prawns for about 6 minutes, turning them halfway through cooking. Then keep warm.

For the garnish: Wash and peel the carrots, then cut them into 5 cm long sections. In a saucepan, boil some water. Then add the coarse salt and then the carrots and cook them for about 25 minutes. Drain them and keep the cooking water. Place the carrots in the saucepan and add the butter. Crush with a mash and add the cooking water to loosen the mash (it should be soft and smooth). Then add the honey and adjust the seasoning.

On each plate, arrange 4 crispers and present the puree in a ramekin. Add a few drops of oil to the basil and serve hot.

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