Prawn and Chanterelle Cassolettes
Preparation time: 30 min
Cooking time: 40 min
- 12 large prawns
- 5 oz Chanterelles
- 2 finely chopped shallots
- 2 chopped tomatoes
- 5 fl. Oz. white wine
- 5 fl oz heavy cream
- 1 tbsp olive oil
- Salt & pepper
Peel the prawns and set aside the shells.
Heat a tablespoon of olive oil in a saucepan and brown the prawn shells for 5 minutes.
Add the shallots and brown for 5 more minutes, then add the tomatoes.
Pour the white wine, simmer for 1 minute, then cover with water.
Simmer for 30 minutes on low heat.
Blend the prawn shells and filter into a saucepan.
Put the saucepan back on the stove and reduce to 1/3 of the maximum heat, then add the heavy cream. Reduce again for 2 minutes. Season.
Brown the prawns in a frying pan for 20 seconds on each side, then spread them out into the miniature dishes.
Using the same frying pan, sauté the Chanterelles for 3 minutes, then add it to the prawns.
Pour the very warm sauce over the prawns. Enjoy!
Tip: You can put the miniature dishes in the oven in the grill position for 2–3 minutes to broil them.