Mini Crayfish Cassoulettes
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(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 154 μg | (77 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 shrimp (8-12 to the kg) with shells
- 1 Cucumber
- 2 ripe Tomatoes
- 1 sprig thyme
- 1 sprig Basil
- 1 clove garlic cloves (young)
- 2 shallots
- 0.15 cup cold butter
- 1 lemon
- ¼ cup Noilly Prat
- 1 ½ cups fish stock
- Sea salt
- freshly ground peppers
- 1 bay leaf
- Juniper Berry
- olive oil (extra virgine)
- ⅞ cup cream
- Dill
Preparation steps
1.
Peel and devein the gambas and set aside. Reserve the shells.
2.
Wash the tomatoes, drop into boiling water for a few seconds, then skin, deseed, quarter and chop. Wash the cucumber and cut off a few slices to garnish. Peel, deseed and dice the rest. Peel and finely chop the shallots. Peel and press the garlic.
3.
Heat a little olive oil and sweat the gamba shells without browning. Add the cucumber, shallot and garlic and sweat for 5-10 minutes. Add the chopped tomatoes, juniper berries, bay leaf and basil and stir in the Noilly Prat. Add the fish stock and simmer gently for 20 minutes. Then strain through a cloth and boil until reduced by half. Season with salt, pepper and lemon juice. Stir in the cold butter and a little olive oil. Fry the gambas in olive oil over a medium heat. Add the thyme leaves and dill and stir in the cream. Then add the prepared stock and bring to the boil briefly.
4.
Serve in bowls garnished with cucumber slices.
