I love terrine recipes! I find them an excellent resource for Sundays, holidays, for taking along and for making a good impression. Today's is a asparagus and prawn recipe, delicious, and comes from WMF España.
This is a very flavorful terrine: the delicate or mild taste of the prawns and the white asparagus contrasts with and is enhanced by the flavor of the piquillo peppers that the recipe also includes.
The terrine we cook it set, by steaming, using a pot that lends itself to all kinds of recipes, the WMF Vario Cuisine pot, which thanks to the thermometer built into its lid you can control the cooking at all times.
We leave you the recipe video, and a little further down the ingredients and the step-by-step. Enjoy it! I'm sure you'll be a hit this holiday season.
Ingredients (for 6 people)
- 350 g white asparagus in brine
- 250 g peeled prawns
- 4 eggs
- Breadcrumbs
- 200 g whipping cream 35% fat
- 1 piquillo pepper very finely chopped
- 1/2 clove of garlic
- Extra virgin olive oil
- Salt and pepper
Preparation
- Beat the eggs with the cream and a pinch of salt (the recipe uses the WMF whisk with ball tips)
- Coat the mold with a little oil and place the chopped asparagus on the bottom, cover with the egg and cream mixture and distribute the prawns sprinkled with breadcrumbs. Then pour the rest of the egg and cream mixture. Cover with aluminum foil.
- Pour 1 liter of water into the WMF Vario pot, place the steam cooking accessory and on it the covered mold.
- Place the lid and set over high heat; when it comes to a boil, lower the heat and cook for 30 minutes. The temperature should be more or less stable, remaining around 95 ºC.
- After 30 minutes, uncover and check: insert a toothpick to check doneness. It will be ready when the tip comes out completely clean. If not, return it to the pot, cover it and continue cooking for a few more minutes.
Comments
Carmen said:
Las recetas están mal ,tanto la del video como la del blog.en una faltan las gambas y la otra los pimientos . Perdona no es una crítica es para que lo revises.
José said:
En el video no hay gambas ni ajo, se ven dos capas de espárragos, y el pimiento va en tiras. En el texto no dice cuándo usar piquillo muy picado ni el ajo. Pero nos hacemos una idea de la receta.
Interesaría un mayor acercamiento de cámara para apreciar mejor cada paso.
Montserrat Abadal said:
En l’ós ingredientes poneis gambas y luego no las poneis en la recepta?