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DUBLIN BAY PRAWNS MEDALLIONS SALAD WITH AVRUGA
DUBLIN BAY PRAWNS MEDALLIONS SALAD WITH AVRUGA
Cocina Fish pearls
Servings
Ingredients
  • 1 Oakleaf or lollo rosso lettuce
  • A small curly endive
  • 1/2 Kg Dublin Bay prawns
  • 1 Pomegranate
  • 6 tbsp Extra virgin olive oil
  • 2 tbsp cider vinegar
  • 2 spring onions, finely chopped
  • 1 Hard boiled egg
  • Dill, salt an pepper
  • 1 tbsp brandy
  • 1 145 g jar Avruga or Arënkha MSC
Cocina Fish pearls
Servings
Ingredients
  • 1 Oakleaf or lollo rosso lettuce
  • A small curly endive
  • 1/2 Kg Dublin Bay prawns
  • 1 Pomegranate
  • 6 tbsp Extra virgin olive oil
  • 2 tbsp cider vinegar
  • 2 spring onions, finely chopped
  • 1 Hard boiled egg
  • Dill, salt an pepper
  • 1 tbsp brandy
  • 1 145 g jar Avruga or Arënkha MSC
DUBLIN BAY PRAWNS MEDALLIONS SALAD WITH AVRUGA
Instructions
  1. Drop prawns in a pot with salted, boiling water and remove from the heat when it returns to a full boil. Leave to stand for 8 minutes and drain.
  2. Prepare the dressing the day before by crushing chopped spring onion with hard-boiled egg, dill, salt, and a pinch of pepper in a mortar. Add oil little by little and then vinegar and cognac. Marinade the prawn slices (cut peeled tails into 2cm slices) in the dressing in a cool place for at least 3 hours.
  3. Arrange lettuce and curly endive leaves alternately in a dish with pomegranate seeds on top. Mix Avruga and prawn slices into the dressing and arrange on top.
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