King Prawns In Coral Lasagnas, Zucchinis In Two Ways with Coral Emulsion

Serves 8.

 

INGREDIENTS: 

16 king prawns, 100 g each

50 ml clarified butter

 

BRUNOISE

8 zucchinis

1 can peeled tomatoes, 500 g

thyme

50 g grated parmesan cheese

olive oil

 

PASTAS

400 g pasta flour

3 eggs

1 yolk

40 g prawn’s coral

10 g Fleur De Sel

olive oil if necessary

 

SAUCE

3 shallots

60 ml vermouth, Martini Extra-Dry or Noilly Prat

thyme

parsley

leek

300 ml fish stock

300 ml whipping cream

100 g unsalted butter

 

METHOD:

TO PREPARE THE PASTAS

Caution: The pastas must rest for 24 hours before being cooked. You can prepare them several days ahead and keep them in the freezer. They will be tastier then.

1. In a food processor mix the flour and salt, then add one by one 3 whole eggs, the yolk and 40 g of prawn’s coral collected in the heads. Blend until you obtain a nice dough. Cut the dough into 3 or 4 pieces, roll them in some plastic film and keep aside in the fridge for 2 hours.

2. Using a pasta machine, pass each piece of the dough through all the numbers starting with the biggest one 15 to 20 times first folding the dough, going then through all the numbers and finishing with the smallest one. It’s very important to work the dough perfectly. Sprinkle with some flour each time you need it to make sure that your dough doesn’t stick. Let it dry for a few minutes on a pasta dryer or on a hanger and then cut the dough into squares of 8 X 8 cm. Keep the pastas for 24 hours in the freezer.

 

TO PREPARE THE KING PRAWNS

Remove the skin from the prawns but keep the tail part. Remove the black vein on the back of the prawns with a knife. Keep them aside in the fridge.

 

TO PREPARE THE SAUCE

1. Crush the heads of the prawns and try to extract the coral as much as possible. Place the skins and heads in a pan with a little olive oil and cook until red.

2. Add the chopped shallots and continue to cook for 5 minutes, add the vermouth and let it reduce by more than half.

3. Add the thyme, parsley, leek and 300 ml of the fish stock. Let reduce by three quarters.

4. Sieve the sauce and put it in a pan. Cover with 300 ml of whipping cream and let reduce to a creamy consistency that will coat the back of a spoon. Season with salt and pepper and keep aside.

 

TO PREPARE THE ZUCCHINIS

1. Wash the zucchinis very well. Peel them a little thick and cut their skins in “brunoise” (in small tiny dices). Heat a pan with some olive oil and cook them with thyme, salt and pepper. Keep aside.

2. Cut the white flesh of zucchinis in small cubes, gently cut the peeled tomatoes in small cubes after having removed the juice and the seeds, and cook in a non-stick pan without oil until liquids are totally evaporated. Season and keep aside.

 

1 HOUR BEFORE SERVING

Build the lasagna: Bring to the boil some water in a large pan and add 2 tablespoons of olive oil. Plunge the lasagnas 3 at a time for 30 seconds. Then plunge them immediately in cold water to stop the cooking. Oil some baking paper squares just a little bigger than the lasagna and place one piece of pasta. Add one tablespoon of the tomato and zucchini mix, sprinkle some Parmesan cheese and cover with a new lasagne sheet. Add one tablespoon of zucchini skin brunoise, then some Parmesan Cheese. Finish by covering with the third lasagna sheet and brush the last pasta with oil. Repeat the same for the others. Place them on an oven plate and cover with a plastic film special for microwave. Keep aside.

 

A FEW MINUTES BEFORE SERVING

1. Heat the lasagnas in an oven preheated at 100°C for 10 minutes.

2. Heat the sauce in a pan and whisk in 100 g of butter. Keep aside in a bain-marie.

3. Heat some clarified butter in a pan and cook the king prawns for 2 minutes. They mustn’t be too cooked (50°C in the centre). Season with salt and pepper.

4. Place the lasagnas in the centre of the serving plates. Place two king prawns on the top. Top and surround the lasagnas with some sauce and serve immediately.

 

Recipe by Chef Nathalie.

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