For 4 people
Preparation : 40min
Cooking : 40min
INGREDIENTS
300g chicken breast
8 medium prawns
2 lemons
4 skewers
Olive oil
Salt and pepper
20ml of Marc de Banyuls
1⁄2 carrot
1 onion
200g long rice
1⁄2 large tomato
50ml of Collioure Blanc Madeloc
1 C. teaspoon of concentrated tomato
3 sprigs of tarragon
1 bouquet garni
Prawn shells
2 cloves of garlic
300g fish stock
100g Serrano ham heel
1 C. tablespoon of squid ink
4 sprigs of dill
1⁄4 fennel
RECIPE
BASE
Cut the chicken breasts into cubes. Shell the prawns. Marinate everything in lemon juice and olive oil.
Refrigerate for 30 min. Place them on the skewers. Before serving, brown the skewers over high heat for 5 minutes with olive oil and fleur de sel.
AMERICAN SAUCE
Brown the prawn shells in olive oil over high heat. Cook the carrot and onions cut into small cubes for 10 minutes over low heat with olive oil.
Flambé with Marc de Banyuls , then deglaze for 5 minutes with Collioure Blanc Madeloc.
Over low heat, let the mixture reduce for 10 minutes. Pour in the fish stock until it reaches the height of the prawn shells. Add the crushed garlic, diced tomato, concentrated tomato, bouquet garni and tarragon.
Leave to simmer for 30 mins. Remove the bouquet garni and the tarragon, mix. Pass through fine strainer.
BLACK RICE
Chop the onion and brown over low heat with olive oil. Cut Serrano ham into cubes. Fry the rice until it becomes shiny and translucent.
Pour the fish stock and squid ink over the rice, add the bouquet garni and cover. Place in the oven at 200°C for 30 min.
DECORATION
Slice the fennel with a mandolin, then sprinkle with the dill, a little lemon zest and juice, salt and a drizzle of olive oil.
FOOD & WINE PAIRING
Collioure Red Cuvée Saint Michel
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 for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
