Mediterranean King Prawns with Broccoletti Raviolini in Prawn Sauce
- 8 3/4 ounces chlorophyll dough (250 g)
- 12 king prawns
- 1 quart chicken consommé (1 l)
- 3 1/3 tablespoons light stock (5 cl)
- 1 3/4 ounces butter (50 g)
- 1 leaf sage
- 3/4 ounces grated parmesan (20 g)
- 2 teaspoons extra-virgin olive oil (1 cl)
- fleur de sel
- cooking olive oil
Step 1: King Prawns
Remove the heads of the 12 prawns. Keep for the prawn jus.
Shell the tails, leaving the last ring and the tail end attached. Delicately lay the king prawns on a rack, cover with plastic wrap, and keep in a cool place.
Step 2: Prawn Jus
Sauté the reserved prawn heads in warm olive oil. Add the minced onion, and let stew slowly on the edge of the range. Deglaze with white wine, and reduce until dry. Add the diced tomato, moisten with lobster stock, and simmer gently for 30 minutes. Add the basil.
Remove from the heat, and let the jus sit for 10 minutes, then blend the entire mixture. Emulsify with a drizzle of extra-virgin olive oil, filter through a fine-meshed chinois, cover with plastic wrap, and keep warm over a double-boiler.
Just before serving, add a little Espelette pepper and a few drops of lemon juice, and season as needed.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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