Nous utilisons les cookies pour optimiser la fonctionnalité de notre site Web et recueillir des statistiques sur les visiteurs. Vous en acceptez l'utilisation en cliquant sur le cookie ou en continuant votre navigation sur ce site Web. En savoir plus...
Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis - Benkku81
Cuisine et Traditions

Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis

Phyllo pastry garnished with a brunoise of vegetables, caramelized shrimp, accompanied by a tomato coulis
Cette page a été écrite dans une langue étrangère. Nous espérons que la traduction sera correct et que votre navigation ne s'en trouvera pas perturbée.
Chef :
Réalisé le :
Famille :
Brick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulisBrick of Black Tiger shrimps and vegetables caramelises, tomato coulis
Temps de préparation : 25 min
Temps de cuisson : 120 min
Temps de repos : 0 h
Temps total : 2h25min
Nbre de couvert : 4

Ingrédients

Tomato Coulis
Butter : 0,040 kG
Pork belly : 0,050 kG
Carrot : 0,050 kG
Onion : 0,050 kG
Garlic : 0,010 kG
Bouquet garni : 1 piece (coriander : 1/5 boot)
Tomato : 0,500 kG
Flour : 0,025 kG
Tomato paste : 0,050 kG
Water : 0,500 L

Base
Red pepper : 0,200 kG
Yellow bell pepper : 0,200 kG
Turnip : 0,200 kG
Carrot : 0,200 kG
Zucchini : 0.300 kG
Leek : 0,200 kG
Sugar : 0,030 kG
Salt : 0,010 kG
Butter : 0,060 kG

Aumonière
Shrimp : 0,500 kG
Butter : 0,050 kG
Sheet of brick : 8 pcs

1) Peel, wash and cut the carrot into mirepoix (5mm).
Peel, wash and cut the onion in mirepoix (5mm).
Peel, wash and crush garlic.
Wash, peel and chop tomatoes.
2) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis2 Make the sauce
Découenner and cut the pork belly in mirepoix. The whiten.
Sweat without colouring the pork, and add the mirepoix of vegetables. Singer and cook the round (blond).
3) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis3 Add the concentrate of tomato. Cook, stirring constantly with a spatula.
Let cool on the corner of the fire.
Boil the water. Wet the tomato sauce with half the water, stirring with a whisk, add the second half.
Pour in the tomatoes, the garlic, the bouquet garni. Bring to a boil.
Cover and cook in a slow oven (160°C) for 1h30.
Strain the sauce (without too much tread).
Dab with the butter, and set aside in a bain-marie.
4) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis4 Peel, wash and cut the carrots in julienne.
Peel, wash and cut the turnips into julienne strips.
5) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis5 The glaze to brown. Divide the vegetables on a single layer in a rondeau.
Add 15 gr of sugar, 5 gr of salt and 30 gr of butter.
Moisten to the height. Bring to a boil.
Cover with a sheet of parchment paper. Cook gently over a medium heat until the complete evaporation of the cooking water.
Remove the sheet of paper. Continue cooking until the syrup caramelizes slightly. Coat the vegetables, turning them gently in the caramel blond.
Stop the staining by adding a few drops of cold water.
Reserve the vegetables.
6) Wash, dégrainer and cut the peppers into brunoise.
Peel, wash and cut the zucchini into julienne strips.
Wash and cut the white part of leek into julienne strips.
The braise. Combine all the vegetables in a saucepan. Add 15gr of sugar, 5 gr of salt and 30 gr of butter. Add a little water to help steam formation. Cook on very soft fire during 20 minutes. The vegetables will cook in their own water of vegetation and do not stick to the bottom. The book.
7) shell shrimp and set aside.
Cut the leaves of bricks in two.
8) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis8 By package of 4, brush with melted butter.
9) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis9 Garnish with the vegetables from step 5
10) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis10 Cover with the peppers and zucchini
11) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis11 and shrimp.
12) Brick of Black Tiger shrimps and vegetables caramelises, tomato coulis12 Close the leaves of bricks to form a little package.<br/>Bake in a preheated oven at 200°C for 10 minutes.
13) Distribute the sauce into the net in the bottom of the plate and put on top of the aumonière. Cover the aumonière with a little sauce.

Notes du chef

These bricks of shrimp can be served as a dish, or appetizer. The shrimp will then be cut into dice, and the bricks presented in the form of a small triangle. We will present the sauce in small saucières individual.

Si vous aimez cette recette, vous pourriez aimer...

Vous avez aimé cette page ? Alors partagez-la avec vos amis en cliquant sur les boutons ci-dessous.