Prawn gratin with hollandaise sauce and steamed vegetables à la julienne
INGREDIENTS
For julienne vegetables: 330 g celery | 500g carrot | 50 g leek 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
PREPARATION
- 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.
- For the velvety sauce: Prepare a creamy sauce and add hollandaise sauce.
- To assemble the dish: 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.
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