Recipes

Recipe soft boiled egg, king prawns and grey mullet roe

Name: soft boiled egg, king prawns and grey mullet roe
Yield: 4 mot.personnes / 4 mot.parts
Ingredients: 4 eggs in their shell; 300 g fresh prawns; prawn heads; 20 g chopped onion; 20 g carrots; 5 g celery; 3 cl cognac; 8 cl dry white wine; 60 g fresh tomatoes; 20 g tomato purée; 2 chopped garlic cloves; 1 bouquet garni; 4 dl water; 2,5 Excellence cooking cream 35% fat; 300 g sliced white of leek; 30 g Elle & Vire gourmet butter 82% fat; salt; pepper; 1 dl white chicken stock; 3 cl Avantage cooking 15% fat; 25 g flat leafed parsley; 15 g chives; 10 g basil; 10 g chervil; 20 g slithers of mullet roe; 80 g ginger bread pieces; chervil; chives

For
4 persons

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To prepare this dish

Ingredient list: Soft boiled eggs and prawns
4 eggs in their shell
300 g fresh prawns; Sauce
prawn heads
20 g chopped onion
20 g carrots
5 g celery
3 cl cognac
8 cl dry white wine
60 g fresh tomatoes
20 g tomato purée
2 chopped garlic cloves
1 bouquet garni
4 dl water
2,5 Excellence cooking cream 35% fat; Leeks
300 g sliced white of leek
30 g Elle & Vire gourmet butter 82% fat
salt
pepper; Herb stock emulsion
1 dl white chicken stock
3 cl Avantage cooking 15% fat
25 g flat leafed parsley
15 g chives
10 g basil
10 g chervil; Finition
20 g slithers of mullet roe
80 g ginger bread pieces
chervil
chives

Elle & Vire products used: Excellence cooking cream 35% fat; Elle & Vire gourmet butter 82% fat; Avantage cooking 15% fat

The recipe,
step by step

1
Soft boiled eggs and prawns

Cook the eggs in boiling water for 5 min, then remove them. shell the eggs very carefully. Shell the king prawns, keeping the heads and tails for the sauce.
2
Sauce

Brown the prawn heads and tails in olive oil in a pan. add the diced carrots, onions and celery, and sweat them for a while. add the chopped garlic and continue cooking gently. add the tomato concentrate. Flambée in the cognac. Deglaze with the white wine. reduce by half. Add the water, bouquet garni and seasoning. Bring to the boil and cook for 20 min over a mode- rate flame. sieve through a close meshed conical sieve. Reduce the bouillon to three quarters. add the cream. Bring to the boil. check the seasoning.
3
Leeks

Cook the sliced leeks in butter, then season them.
4
Herb stock emulsion

Add the cream to the chicken stock. Bring to the boil. Add the herbs. Liquidize the herbs and stock.
5
Finition

Put a layer of the leeks on each plate. Put a warm egg in the middle of each plate. spoon the prawn sauce over the egg. arrange the hot prawns around the edge. Drizzle with the herb and stock emulsion. scatter with slithers of mullet roe. Break the egg gently to allow the egg yolk to run a little. sprinkle over the herbs.