Sautéed Mediterranean King Prawns with Porcini Mushrooms and Parsley
- 16 king prawns
- fleur de sel
- olive oil
- extra-virgin olive oil
Garnish
Instructions
Step 1: King Prawns
Remove the heads of 12 of the prawns, and set aside to make the prawn juice.
Shell all of the prawns, leaving the last ring of shell closest to the end and the tail as well as the heads of the four remaining king prawns. Spread the king prawns carefully on a rack, cover with plastic wrap, and set aside in a cool place.
Step 2: Garnish
Remove the gritty stem from the porcini mushrooms. Wipe the caps with a damp cloth, being careful not to break the stems from the caps. Place carefully on a rack, cover with a damp cloth and keep in a cool place.
Remove the parsley leaves from the stems, wash, and pat dry. Chop finely with a small knife, set aside in a stainless steel bowl, cover with plastic wrap, and keep in a cool place.
Peel the gray shallots. Finely mince with a small knife, set aside in a stainless steel bowl, and cover with plastic wrap. Keep in a cool place but not in the refrigerator.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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