By TammyWhite
2 years ago

crawfish cream

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The undisputed protagonist of this recipe is the Norway lobster, a crustacean that has a high nutritional value This dish is cooked with a base of soups and creams and belongs to the traditional dishes. As a rule, it is consumed, mainly, during Autumn / Winter, and diners are usually served as First course. The Norway lobster is a very appreciated crustacean, because it has a very soft and delicate flesh. Today we present it as a cream, getting a simple and elegant dish, ideal to serve on special occasions.

Ingredients
400 gr. of raw peeled crayfish, 3 carrots, 2 onions, 2 leeks, 40 gr. of rice, 3 ripe tomatoes, 1 glass of cognac, 1 liter of fumet (fish stock), olive oil and salt.,

This way we cook it
Chop the vegetables finely and spread them in a casserole with a little olive oil. When the vegetables are tender, add the chopped tomatoes and the heads of the scampi. Sauté over a high heat, add the cognac and flambé. Now add the rice and a liter of fumet. Let boil until the rice is cooked. Then, mix with the blender and pass through a Chinese sieve. Sauté the bodies of the lobsters in a pan with a few drops of olive oil and add them to the cream. Put to a point of salt and serve at the moment.  

Tricks and tips
This cream will be more tasty if we reserve and consume it the next day.  Nutritional information The indisputable protagonist of this recipe is the Norway lobster, a crustacean that has a high nutritional value, because it provides an important quantity of quality proteins and its fat content is very low. Of course, also noted for its high contribution of cholesterol and purines, so should not abuse its use those people suffering from hyperuricaemia (gout).


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2 years
Bashields That look amazing
2 years
2 years
Violeta Very good i like it
2 years
2 years
haramshi 맛있어 보인다.
2 years
2 years
Justin Good
2 years
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fabio26 very good !!!!
2 years
2 years
Explorer2017 yummy
2 years
2 years
Zanida3 Nice
2 years
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AdeelKazim nice
2 years
2 years
fortune I love lobsters.
2 years