John Myers
Contents
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Ingredients
- 400 g Jacket potatoes from the previous day
- 8 Shallots oblong
- 300 g Boiled prawns
- 150 g Mussel meat thrown
- 200 g Langostinos raw
- 350 g Calamaretti chipirones, raw
- 150 ml Shrimp stock
- 2 tbsp Shrimp butter
- Olive oil
- Butter
- 8 Scallops thrown
- 4 tbsp Chopped dill tips
- White balsamic vinegar
- Lemon juice
- Lemon zest
Instructions
- Slice the peeled potatoes. Peel the shallots and cut into thin rings. Carefully clean the chipirones, cut off the tentacles and cut the tubes into rings. Heat some olive oil and butter in a pan, add the potato slices and fry lightly. Start the shallots briefly. Salt and pepper and set aside.
- In a second pan, heat some oil and butter again and slowly fry the langostinos, take them out of the pan, let them cool and peel them. Fry the chipirones and the sliced scallops briefly on a low heat.
- Put everything cooked together in a bowl. Heat the shrimp stock and shrimp butter in the frying pan, but do not let them boil. Stir in the dill and season with olive oil, lemon juice, zest, vinegar and a pinch of sugar, salt and pepper and mix with all the other ingredients. the lettuce should have some time to steep.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 0.8gProtein: 18.6gFat: 1.5g
