toodle.

Prawns Al Cremat with Little Gem, Dandelion and Watercress Salad Served with Aioli

Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.

HealthySeafoodSaladPrawnsAioliSpanish Cuisine
Estimated Nutrition
Calories
1920.2
kcal / serving
3840.4 kcal total
Carbs
32.9g
per serving
65.8 g total
Fat
186.1g
per serving
372.2 g total
Protein
31.3g
per serving
62.5 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
For aioli
50
ml
Sherry Vinegar
1
tsp
Dijon Mustard
For dressing
Fruits
1
piece
Lemon
Juice only
GrainsCereals
1
tbsp
Breadcrumbs
4
slice
Sourdough Bread
Toasted
Liquids
100
ml
Dry White Wine
NutsSeeds
1
clove
Garlic
Peeled and finely chopped
1
tbsp
Flat leaf Parsley
Fresh, chopped
6
clove
Garlic
Cut in half, for aioli
1
pinch
Espelette Pepper
Or paprika and cayenne
1
tbsp
Tarragon
Fresh, chopped
1
tbsp
Chervil
Fresh, chopped
1
tbsp
Mint
Fresh, chopped
OilsFats
30
ml
Olive Oil
Divided for frying
125
ml
Extra Virgin Olive Oil
For aioli
200
ml
Olive Oil
For dressing
Other
200
ml
Fish Soup
1
tbsp
Persillade
Equal quantities garlic and parsley
Seafood
1
piece
Anchovy
Fillet, chopped
5
piece
King Prawns
Peeled, heads and tails left on
Vegetables
1
piece
Shallot
Peeled and finely chopped
0.5
tsp
Red Chilli
Finely chopped
1
piece
Shallot
Finely diced for dressing
2
piece
Little Gem Lettuce
Leaves separated
25
g
Dandelion Leaves
1
bunch
Watercress

Method

1
2
3
4
5
6
7
8
9
10