This delicious and original recipe was made by our friend Stéphane Poussardin at the Claudia&Julia showroom, We Love Cooking. Stéphane is a good friend who has a beautiful space in Barcelona (L'Atelier d'Stéphane) where he offers creative market cuisine workshops and tasting menus for small groups.
The recipe can be prepared with any mild seasonal mushroom, or with button mushrooms or shiitake if seasonal mushrooms aren’t available. It’s an ideal recipe to cook in our Le Creuset cast iron casserole.
Ingredients
(serves 4)
For the cocoa cappuccino
- 100ml 35% cream
- 2g unsweetened cocoa powder
For the mushroom cream
- 300 g assorted mushrooms or button mushrooms
- 1 garlic clove
- 1 sprig rosemary
- 1 chopped Figueres onion
- 1 liter vegetable stock
- Salt and ground pepper
For the prawns
- 4 fresh prawns
- 1 egg white
- 60 g chopped hazelnuts
- 2 tbsp neutral oil
- Salt
Preparation
For the mushroom cream:
Sauté the onion with the garlic and rosemary in the Shallow Casserole. Then add the mushrooms, sauté, and add the stock. Let cook for about 15 minutes, blend with a hand blender, and adjust salt and pepper. It should have a creamy texture.
For the prawns:
Peel the prawns leaving the final part of the tail, make a cut along the back and remove the vein. Dip the prawns in the raw egg white, then in the chopped hazelnuts. Set aside.
Plating:
Serve the hot cream in deep plates. In the center of the plates place the hazelnut-crusted prawns, previously seared in the pan. Whip the cream with the hand blender and, with the help of a spoon, place the whipped cream on the plate. Lastly, dust a little cocoa powder over the cream.
Comments
Jesús said:
Hola!
Me ha gustado la receta, pero tengo una duda, ¿los langostinos son a la plancha? es que precisamente estoy mirando planchas en cosascocina.com y me gustaría probarla con esta receta, pero no quiero liarla haciendo los langostinos de la forma que no es.
Muchas gracias!