- Big effort
- Hard
- Spring, Summer
- Aperitif, Snacks, Starter
Product matching the recipe
Fried prawns
Ingredients
- 60 g prawns
- 10 g sunflower oil
- 4 g rosemary, fresh thyme
- 1 Piece garlic clove
- 1 g chili salt, paprika
- 2 g butter
- 10 Piece HUG Snack-Tartelettes Filigrano Butter Rectangle 5,3 cm
Preparations
- Finely dice the prawns, keep the tails separate for decoration
- Season the prawns with chilli salt and paprika
- Heat the oil in a pan, add the prawns, rosemary, thyme and garlic and fry briefly
- Finally, add the butter and remove the prawns from the pan.
- Divide everything evenly between the boats
Prawn tail (deco)
Ingredients
- 10 Piece prawn tails
- 10 g sunflower oil
- 2 g rosemary, fresh thyme
- 1 Piece garlic clove
- 1 g chili salt, paprika
- 5 g vermouth
- 10 g butter
Preparations
- Cut the prawn tails to tartelette size
- Season with chili salt and paprika
- Heat the oil in a pan and add the rosemary, thyme and garlic. Fry the prawns briefly and deglaze with Noilly Prat
- Finally, add the butter and remove everything from the pan.
Bouillabaisse crème brûlée
Ingredients
- 36 g onion
- 10 g carrots
- 14 g celery
- 10 g leek
- 2 g tomato paste
- 120 g fish stock
- 1 g paprika, pepper, chili salt, saffron threads, white wine
- 40 g full cream
- 20 g egg yolk
- 10 g fine cane sugar
Preparations
- Peel the onion and garlic. Then chop and sauté in oil
- Add the carrots, celery, leek and tomatoes and sauté
- Deglaze with white wine
- Pour in the fish stock and simmer for 30 minutes.
- Blend everything together and strain
- Mix 40 g stock with 40 g ram
- Add 20 g egg yolk and whisk to a rose 82°C
- Pour into jars and chill for approx. 20 minutes
- Sprinkle with cane sugar and scorch
- Briefly fry the prawn tail and place lukewarm on the tartelette and garnish with herbs
Contact
Neumühlestrasse 4
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
6102 Malters
Schweiz
+41 41 499 75 75
food-service@hug-familie.ch
Find contact persons
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