Soups & Creams
Prawn cream with monkfish
This prawn and monkfish cream is an authentic feast for your palate! A traditional recipe that stands the test of time. Moreover, the Grand Krust prawns add that touch that will force you to dip your bread in it! Fests are fun, after all!
What's your favorite winter cream?
Ingredients
FOR 2 PEOPLE
- 9 pc. raw prawn Grand Krust
- Olive oil
- 2 pcs. carrots
- 1/2 leek
- 1 glass Brandy
- 100 g. crushed tomato
- 1 tbsp. sweet paprika
- 1 tbsp. flour
- 15 g. rice
- 1 tbsp salt
- 500 ml. fish broth
- 200 g. monkfish
Nutritional information
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
Step by Step
1 
Peel the prawns, and cook the shells and heads with olive oil in a pot. Remove.
2 
Add the chopped carrot, the leek, the glass of brandy, the crushed tomato, the sweet paprika, the flour and the rice. Stir and allow to reduce for five minutes.
3 
Add the fish broth and let it reduce over low heat for thirty minutes.
4 
In a frying pan with olive oil, cook the prawns and monkfish.
5 
Blend and emulsify the cream and serve with the prawns and monkfish.
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