Jerusalem artichoke vélouté with pan-fried prawns
Categories | Sources | Filters
Jerusalem artichoke vélouté with pan-fried prawns
Starters recipes



6

Cook

Favourites

Share 
INGREDIENTS
600 g Jerusalem artichoke(s)
24 whole Frozen king prawn(s)
25 ml Double cream
2 whole Shallot(s)
6 Turn Freshly ground black pepper
6 pinch(es) fleur de sel
15 g Unsalted butter
50 ml olive oil
 

Add to my shopping list 
DIRECTIONS
01
Peel and finely dice the shallots

02
Peel the Jerusalem artichokes and cut into cubes

03
Heat a large saucepan and then sweat the shallots with the butter

04
Add the artichoke, cover and cook for 10 minutes

05
Add water to half the height of the artichoke, bring to the boil and simmer for 20 minutes

06
Remove from the heat and blend until smooth

07
Add the cream and check the seasoning

08
Peel the prawns and use the tip of a sharp knife to remove the black spine

09
Heat a frying pan to hot, add a drizzle of olive oil and cook the prawns for 1 minute then turn over and remove from the heat

10
Leave the prawns in the pan for 2 more minutes to finish cooking

11
Pour the artichoke veloute into soup bowls

12
Place the prawns on top and finish with a little freshly ground pepper and a pinch of fleur de sel.

Comments

Comment