PRAWNS AND SHRIMPS IN POWDERED SHELLS, TOMATO MERINGUE AND ROCKET
PEDRO SUBIJANA Recipe. Madrid Fusion
INGREDIENTS (SERVES 4)
8 Prawns
12 Shrimps
For the sauce:
50ml. Juice from shellfish heads
50ml. Water
For the coating:
Shellfish shells
Prawn head
Raw shrimps
For the tomato meringue:
250ml. Tomato water
25gr. Powdered egg white
For the tomato water:
½ Kg. Ripe tomatoes
For the rocket sauce:
100 gr. Rocket
2 gr. Thickener
25 gr. White sesame, soaked for 1 day
12 Rocket leaves
PREPARATION
Sauce:
Extract the juice from the shellfish heads by pressing them then mix with the water. Strain and boil for 10 seconds. Blend, strain and set aside.
Coating:
Dry the shells in a non-stick frying-pan over the heat, lightly toasting them. Pulverise in the robot.
Tomato water:
Crush the tomatoes and place in a pan. Boil for 2 minutes, then leave to strain through a cloth strainer.
Tomato meringue:
Mix the cold tomato water with the egg whites. Leave to stand for 6 hours. Beat in the robot until meringue consistency. Spread the mixture onto sulphur paper and dry out in the oven at 90ºC for 5 hours. Remove from the oven and cut into 2 x 2 dice.
Rocket sauce:
Blanch the rocket in boiling water. Crush in the robot, strain and bind with the thickener. Mix with the drained sesame
TO SERVE
Coat the prawns and shrimps in the powdered shells and warm slightly under the grill. Place three dots of rocket sauce and another 3 of prawn sauce on the plate. Add the tomato meringue dice, top with the coated prawns and surround with shrimps.
8 Prawns
12 Shrimps
For the sauce:
50ml. Juice from shellfish heads
50ml. Water
For the coating:
Shellfish shells
Prawn head
Raw shrimps
For the tomato meringue:
250ml. Tomato water
25gr. Powdered egg white
For the tomato water:
½ Kg. Ripe tomatoes
For the rocket sauce:
100 gr. Rocket
2 gr. Thickener
25 gr. White sesame, soaked for 1 day
12 Rocket leaves
PREPARATION
Sauce:
Extract the juice from the shellfish heads by pressing them then mix with the water. Strain and boil for 10 seconds. Blend, strain and set aside.
Coating:
Dry the shells in a non-stick frying-pan over the heat, lightly toasting them. Pulverise in the robot.
Tomato water:
Crush the tomatoes and place in a pan. Boil for 2 minutes, then leave to strain through a cloth strainer.
Tomato meringue:
Mix the cold tomato water with the egg whites. Leave to stand for 6 hours. Beat in the robot until meringue consistency. Spread the mixture onto sulphur paper and dry out in the oven at 90ºC for 5 hours. Remove from the oven and cut into 2 x 2 dice.
Rocket sauce:
Blanch the rocket in boiling water. Crush in the robot, strain and bind with the thickener. Mix with the drained sesame
TO SERVE
Coat the prawns and shrimps in the powdered shells and warm slightly under the grill. Place three dots of rocket sauce and another 3 of prawn sauce on the plate. Add the tomato meringue dice, top with the coated prawns and surround with shrimps.