King prawns with nut butter on a bed of leek salad

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king prawns

流程
100 g butter
450 g king prawns
salt
Heat the butter until it turns a nut-brown colour. Sieve the butter through a coffee filter. Put the nut butter with the king prawns into a bag and vacuum seal on level 1. Place the bag in the cooking tray and into the cold cooking space. Steam.
在 蒸汽 期间为 53 20 分钟°C

Leek salad

流程
400 g leek
Wash the leeks and cut them into 4 cm long julienne strips. Put them into a bag and vacuum seal it on level 2. Place the bag in the cooking tray and into the cold cooking space. Steam.
放入食物
在 蒸汽 期间为 86 20 分钟°C
6 tbsp olive oil
4 tbsp lemon juice
A little lemon zest
Salt
1 tsp mustard
Pepper, freshly milled, black
For the vinaigrette, stir all the ingredients together well. Add the warm leek and mix well.

Arranging on the plate

流程
30 g hazelnuts
Coarsely chop and dry-fry the hazelnuts. Sear the cooked prawns briefly on both sides in a little nut butter from the bag. Season with salt.
Arrange the prawns on top of the leek salad and sprinkle over the dry-fried hazelnuts.
  • Perforated cooking tray, 430 × 370 × 25 mm
  • Vacuum bag
购物单
数量 食材
100 g butter
salt
4 tbsp lemon juice
Pepper
450 g king prawns
1 tsp mustard
6 tbsp olive oil
A little lemon zest
Salt
400 g leek
30 g hazelnuts

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