The frozen stock from the previous meal makes this otherwise plain shrimp salad more festive and spicy.
Ingredients:
200 g king prawns
butter
1 l fish stock
100g butter
50 g wheat flour
1.5 dl milk
8 cl cognac
cayenne pepper
salt
500 g tomato
ice berg lettuce
spring onion
olive oil
400 g champignon
turnip rape oil
3 tl ground coriander
1 tl salt
black pepper
Melt the butter and stew the wheat flour for few minutes on a low temperature. Heat up the stock and add little by little to the thickener. Whisk the soup even. If the soup is very thick, add some milk. Let simmer for 15 minutes. Add cognac, seasoning and strain the soup.
Remove the seeds and juice from the tomato. Cut into cubes. Slice the lettuce and rinse in cold water. Spin dry. Chop the spring onion. Mix the ingredients and add olive oil.
Slice mushroom and toast on a hot dry pan. Add turnip rape oil, tomato juice and seeds. Fry for a moment and season.
Dry the king prawns carefully and fry them fast in butter. Build up the portion.
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