RELACIONADAS CON QUESO MAHÓN MENORCA
King Prawn in Chaud Froid cheese Mahón Menorca
• Seafood sauce: Sauté the vegetables, in the casserole with a little olive oil, garlic, onion, chopped carrot, add the tomato without skin or seeds, so that everything is well preserved, add the prawn heads, sauté, flame with the brandy, wet with the water, cook for 60 minutes, strain and reduce to the consistency of a sauce, at the end add a touch of butter to give it shine.
• For the King prawns: Peel the prawns, remove the sandy part, clean and dry, steam slightly with a touch of olive oil. Let cool and bathe with Mahón-Menorca semi-cured cheese cream. Boil the 200 g of milk with the 200 g of grated semi-cured cheese, a little salt, once the cheese is melted, strain and add the jelly, leave give a slight heatstroke. We reserve to bathe the prawns.
• Rose Puree: We prepare a syrup, add the rose, bring to a boil, add the rose marmalade and the agar-agar, let stand, cool in a mold. We crush very fine to obtain a puree.
• Assembly: Add the prawn on the plate, which we will have covered with the cream cheese, we have small points of rose jam, the prawn sauce, julienne of roses and small tender shoots.
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