How to cook the cream of carrots with sautéed prawn tails with oil, salt and pepper, a recipe to be served accompanied with vegetable puree.
Ingredients for 4 people
- 400 g of carrots
- 16 Norway lobster tails
- 1/2 white onion
- 1 potato
- 40 g of butter
- extra virgin olive oil
- 1 clove of garlic
- thyme
- salt and pepper
How to prepare the cream of carrots with prawns
Peel the onion, finely chop it and stew it in a pan with the butter.
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Clean, wash the carrots and cut them into slices.
Peel the potato, wash it and slice it into thin slices.
Add the carrots and onion potato, brown everything for about 5 minutes, then cover with hot water.
Cook over moderate heat and whisk the vegetables, then flavor with thyme, salt and pepper.
Shell the prawn tails, remove the black filament and sauté them in a pan with the oil, the clove of garlic, the salt and the pepper.
Spread the carrot cream on the plates and arrange the prawns on top.
