Seafood cold cream recipe

If you like the taste of the sea and the seafood may be interested in this recipe. Stop buying pre-elaborated creams and make a rich and nutritious cold seafood cream. It serves this delicate cream in an elegant way accompanying the dish with sauteed prawns and starts an unforgettable meal. Keep up this recipe step by step and surprise everyone at home.

Ingredients to make cold seafood cream:

1. The first step to make this delicate seafood cream is to make fish broth or fumet. If you wish you can buy it already done or prepare it in a traditional way boiling fish heads with leek. If you want more details visit this recipe.

2. apart, wash and peel the prawns, retain the heads and the rest of the peels and reserve the meat. You can use prawns or any kind of prawns.

3. For seafood sauce, finely pile onion, carrot and leek and jump into a pan with a little oil. Then, add the previously chopped tomato and the seafood shells previously reserved.

4. Next, Flamea the sauteed, to achieve it, add the cognac to the pan and bring a flame to cooking; Alcohol will turn on fire and consume leaving the flavor of liquor in the preparation. Then, add the rice along with the liter of fish broth. Sew over high heat until it breaks to boil, then lower the temperature and let it cook until the rice is ready.

5. When the rice until done, remove from the heat and crush in the blender at maximum speed, then pass through a strainer to discard all the solids, repeat the process if necessary. Season to taste adding salt and pepper and let stand at room temperature. Then retain in the fridge.

6. If you want, recover the meat reserved at the beginning and save the prawns in a pan with a little oil and salt. It serves the cold cream accompanied by hot prawns and a little roasted bread. You can offer this delicious cold seafood cream as an incoming one at a special dinner or meeting. We recommend combining it with a salmon to lemon and gratin broccoli.