Prawn gratin with hollandaise sauce and steamed vegetables à la julienne

Aceite Farga Mil·lenària

Esta receta utiliza Aceite de Oliva Virgen Extra Farga Mil·lenària, elaborado con aceitunas de olivos milenarios del Territorio Sénia.

Ingredientes

For julienne vegetables

330 g celery
500 g carrot
50 g eek white
salt
a pinch of sugar
ground pepper
1 cc curry powder
water
50 ml of Farga Milenaria olive oil

For the velouté sauce

30 g of butter
30 g of flour
300 cl of liquid cream
300 cl of hollandaise sauce

For the assembly

8 peeled prawns
2 cl of Farga Milenaria olive oil with truffle shavings
1 sprig of chives

Elaboración

Preparation of steamed julienne: Finely chop the celery, the carrot and the white part of the leeks. Soak the julienne of leeks in cold water, drain and cook all the vegetables in a saucepan with some Farga Milenaria olive oil and powdered sugar. Season with salt and pepper and add 2 tablespoons of water and the curry. Cover and let it simmer for 20 minutes.ego lento
For the velvety sauce: Prepare a creamy sauce and add hollandaise sauce.

Emplatado

Preheat the oven. Brown the prawns in Farga Milenaria olive oil. Arrange the julienne vegetables, the prawns and some chopped chives at the bottom of a gratin tray. Add the velvety sauce, then bake in the oven for 15-18 minutes. At the end of decorate with a few stems of chives and chopped truffle.

Restaurante Daluan

Carreró de la Presó, 4

Población

Morella

964 16 00 71

info@daluan.com

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