Vanilla Chicory with Sea Trout and Jumbo Prawns


40m
Preparation/cooking time: ca. 40m

Servings
For 4 people


Nutritional Information

Contains 618 Kcal, 39g Protein, 7g Carbohydrates, 47g Fat


Ingredients

  • 1 tbsp. butter
  • 2 chicories, cut in half lengthways
  • 0.5 tsp. Bourbon vanilla powder
  • 0.75 tsp. sugar
  • 0.75 tsp. salt
  • a little white pepper
  • 1 dl water
  • 1 dl rosé wine (e.g. Naturaplan organic rosé, Oeil de Perdrix Neuchâtel AOC Domaine des Cocinelles)
  • 0.5 onion, finely chopped
  • salt and pepper to taste
  • 1.5 dl full cream
  • 2 dl vegetable bouillon
  • 4 Salmon trout fillets (approx. 170 g each), cut across in half
  • 4 organic peeled raw prawns, incised lengthways, insides removed
  • a little pepper
  • 2 tbsp. white flour
  • clarified butter to fry

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Instructions

  • Heat the butter, place the chicory in the butter with the cut edge facing down, add the vanilla and sugar, season. Sauté for approx. 2 mins., shaking the pan occasionally. Pour in the water, sauté over a medium heat for approx. 10 mins., turning the chicory once. Remove and keep warm in an oven preheated to 60°C. Heat the butter and sweat the onion. Pour in the wine, simmer for approx. 2 mins., pour over the stock, bring to the boil. Pour in the cream, simmer for approx. 3 mins., season. Keep the cream sauce warm and froth with a handheld blender before serving. Season the fish fillets and prawns, coat the fish fillets with the flour and then shake off the excess. Heat the clarified butter in a non-stick frying pan and fry the fish fillets for about 2 mins. on each side. Stir fry the prawns for approx. 2 mins. Serve the salmon trout fillets and prawns with the vanilla chicory and the cream sauce.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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