Wednesday , 26 July 2017
Ultime News
Squid and shrimp balls on a bed of tomato cream with cockles and salmon eggs

Squid and shrimp balls on a bed of tomato cream with cockles and salmon eggs

chef Enzo Cannatà

Ingredients for 4 people

Preparation Time: min. 45

Recommended wine: Fianod’Avellino

4 sheets of crepes of approx. 24cm in diameter

2 litres of fish stock

20 grams of flour

20 grams of butter

500 gr. of clean fresh squid

200 gr. fresh prawns already cleaned

300 grams of fresh tomatoes

200 gr. of clams or cockles

50 grams of salmon eggs

Salt, Pepper, Chive

80 gr. Grated Parmesan cheese

Preparation

Preparation of the fish stock:

In a pan put celery, carrots and an onion with little oil and sweat the mix, after a few minutes add the skins and if you can other fish bones, boil for at least a hours and then drain all the prawn’s skin and fish bones.

Clean the squid and prawns and cut them into chunks. Add them to the fish stock and let them cook. Once cooked add a roux to the mix (20 gr. Butter and 20 g of flour) and mix until you get a thick cream.  When the mix has turned into a thick sort of sauce add the cheese, salt, pepper and chopped chives.

Once the mixture is ready, place a portion of the mix in the centre of a crepe and close as to form a sort of dumpling. Add some of the tomato sauce which has been previously prepared in the centre of the plate and place the “dumpling” in the middle. Drizzle some of the tomato sauce over the dumpling and decorate with some of the salmon eggs.

EATALY - alti cibi