Mini Crayfish Cassoulettes

0
Average: 0 (0 votes)
(0 votes)
Mini Crayfish Cassoulettes
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein36 g(37 %)
Fat28 g(24 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E8.4 mg(70 %)
Vitamin K31.8 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.4 mg(29 %)
Folate71 μg(24 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C47 mg(49 %)
Potassium942 mg(24 %)
Calcium235 mg(24 %)
Magnesium147 mg(49 %)
Iron2.3 mg(15 %)
Iodine154 μg(77 %)
Zinc4 mg(50 %)
Saturated fatty acids12.6 g
Uric acid291 mg
Cholesterol275 mg
Complete sugar9 g

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)
cup cream
Dill
How healthy are the main ingredients?
garlic clovethymeBasilCucumberTomatoshallot

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.