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SECRETOS GOURMET
Ingredientes:
For the prawns:
10 peeled and cleaned prawns (leave the tails on).
10 strips of hake measuring approximately 3 x 1 cm.
2 large potatoes.
3 cups of water.
1 spoonful of fine salt.
¾ cup sunflower oil for frying.
Salt and black pepper to taste.
2 tablespoons of GUAiNOS Wine Jam.
Tip: if you are short of time to prepare the prawns but you like this recipe, you can buy a pack of 10 frozen prawns with hake wrapped in potato nest from any supermarket.
For the salad garnish:
½ Romaine lettuce.
½ endive.
½ packet rocket.
4 mango apricots cut into cubes.
1 tablespoon of GUAiNOS Orange flavoured Extra Virgin Olive Oil.
1 twist of Chef’s Pepper mill.
Preparación:
For the prawns:
- Peel and wash the prawns but leave the tails on. Dry them with kitchen paper. Season with salt and pepper and set aside.
- Wash the hake fillet and cut it into 3×2 cm strips. Dry with kitchen paper. Season with salt and pepper and set aside.
- Prepare a bowl with the water and the spoonful of fine salt. Stir to dissolve the salt.
- Wash the potatoes, peel, and cut them into cylinders, forming a thick tube. Put them in the vegetable threading machine.
- As the potato strings come out, dip them into a container with water and salt so that the potatoes to prevent them from oxidising.
- Once the potato strings are finished, leave them to soak in the salted water for a further 5 minutes. Take them out and place them on kitchen paper to drain the excess water.
- To assemble the nests: Place 1 prawn and 1 strip of hake and press them together. Take a potato strip and place it in the middle, stretch it towards the prawn’s tail and start wrapping it. If one strip is not enough, continue with another until the nest is complete.
- Place the nests in the freezer for 3 hours. They must be frozen to prevent them from falling apart when frying.
- Heat the sunflower oil in a deep, narrow pan over medium-high heat. If you heat them over high heat, they will turn golden brown on the outside and raw on the inside. The frying takes a little longer than normal.
- Fry the frozen nests.
- As they are fried, place them on generous amounts of absorbent paper.
Suggestions: If you have an Airfryer, there is no need to freeze the nests. Simply spray them with oil and carefully place them in the fryer for 15 minutes.
For the salad garnish:
- Chop the lettuce, endive and rocket into small pieces with your hands. Place the leaves into a glass or plastic container.
- Cut the mango apricots into small cubes. Mix with the lettuce. Leave a couple of whole dried apricots for garnish.
- Add the chef’s salt and pepper.
- Pour the spoonful of GUAiNOS Orange flavoured Extra Virgin Olive Oil. in a trickle.
- Mix and set aside in the fridge.
Emplatado
- Place the salad in the centre of a serving platter.
- Place the potato nests on top with the tails facing upwards.
- Spoon a little GUAiNOS Wine Jam over each of the nests.
