For 4 people
Preparation : 40min
Cooking : 30min
INGREDIENTS
12 large prawns
4 slices by Serrano
12 toothpicks
Olive oil
400ml fish soup
1kg of Béa potatoes
Heads and carcasses prawns
200ml of Collioure Blanc Madeloc
1 white onion
200ml fish stock
200ml liquid cream
Cornflour
1⁄4 bunch flat parsley
8 pinches Espelette pepper 8 tbsp. teaspoon aioli
RECIPE
BASE
Shell the prawns. Cut the Serrano into strips and surround the prawns with it, pierce with a toothpick.
Before serving, brown over high heat for 5 minutes in olive oil.
SUQUET BROTH
Boil the fish soup with the prawn carcasses. Switch to Chinese. Cut the potatoes into pieces of different sizes using cookie cutters (3 per person). Poach the potatoes in the fish soup.
COLLIOURE SAUCE
Chop the onion. Over low heat, add the fish stock, the Collioure Blanc Madeloc and the onion then let reduce. Add the cream, let reduce again.
Add the cornstarch to bind the mixture. Switch to Chinese.
DECORATION
Arrange the potato wedges (3 per person) with the prawns on top and the soup around them. Sprinkle with parsley, Espelette pepper and add hints of aioli to the piping bag.
FOOD & WINE PAIRING
Collioure Red Premium
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
