We cut the onion and the green pepper in Brounoisse (small square) and the pochamos in a pan over low heat until it softens.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make leeks with prawns and American cream: |
| 4 large leeks cooked 200 grams of onion 1 green pepper 100 grams of prawns 30 grams of flour ½ liter of milk. : 150 grams of raw prawns without pelar: 100 grams carrot 100 grams of onion 100 grams of leeks 1 maturo tomato 10 grams of rice ¼ glass of cognac ¼ liter of fish broth 3 tablespoons of oil of oil from oliva salt |
Ingredients to make leeks with prawns and American cream:
2. Once the onion and pepper have poached, add the peeled and chopped prawns.
3. We link the rehash of the prawns with a little flour and add some milk to form a compact mass.
4. With this dough we fill in the cane of the leeks.
5. We save with the seafood sauce the leeks and gratin them slightly in the oven.
6. To make seafood, we chop in julienne (in fine strips) the onion and the leek.
7. we put them to cook along with the carrot and a little oil and salt until they soften.
8. We add next the tomato cut into segments and the entire prawns, removing with the help of a knife the eyes of the prawns, since once crushed in the cream they would be small black points.
9. We flamb the contents of the casserole, add the rice and wet with 2 liters of fumet or fish broth.
10. We let it boil softly for 30 minutes.
11. We crush with the blender and pass through the Pasapurés.
12. Next, we pass the cream again through the fine strainer so that no sea cascarilla does not pass.
13. Finally we put salt.
14. For 4 people.
