Ingredjenti
Butir25 grams
Fenkuċċa1 piece
Gambero180 grams
Aglow1 clove- Salt and Black Pepper0
Farina50 grams- Butir1 tablespoon
- Butir4 teaspoons
Ħalib likwidu100 ml
Bajda1
Sos25 grams
Pasta tat-tadam1 tablespoon- Apple Juice1 tablespoon
Fond tal-ħut400 ml
Krema1 tablespoon
Mustarda ta' Dijon0.5 teaspoon
Ġuħ ta' lewż1 tablespoon- Gruyere Cheese30 grams
Mustarda1 tablespoon
Salt0
Passi
- 1
Cook the fennel root with half a cube of Lurpak butter for about 12 minutes, or until it becomes soft, tender, and golden.
12 minutiGħodda meħtieġa:
Pan - 2
Increase the heat slightly and add the shrimp and garlic, stirring briefly as the shrimp will be cooked again on the grill later. Season with salt and pepper, then transfer to a plate.
5 minuti - 3
Sift the flour into a bowl and stir in the salt. Make a small well in the center and crack the egg into it. Using a hand blender, mix the egg with the flour, then gradually add the milk until fully incorporated to achieve a smooth mixture. Mix two tablespoons of melted Lurpak butter into the pancake batter.
10 minutiGħodda meħtieġa:
Bowl tal-ħawt
Blender f'idejn - 4
In a medium non-stick frying pan, pour in one spoonful of Lurpak cooking liquid. When hot, scoop half of the pancake batter and shape it into a wide but very thin pancake. Flip it when the underside is brown and cook the pancake evenly on the other side. Prepare two pancakes, then stack them and set aside.
10 minutiGħodda meħtieġa:Pan - 5
Using a small frying pan, heat a spoonful of tomato paste until it shrinks with the bottom of the pan. Be careful not to burn it.
5 minutiGħodda meħtieġa:🍳Small Frying Pan - 6
Add the apple juice and fish stock and simmer until the liquids reduce to about a quarter cup. As bubbles continue to appear, add the mustard. Add the cold butter cubes and stir continuously until the sauce is creamy, thick, and shiny.
10 minuti - 7
Add the cream and then some lemon juice for a sharp taste. Season with salt. If any juice comes out of the shrimp, pour it in with the stock when it reduces.
5 minuti - 8
Preheat the grill to the highest setting and place the pancakes side by side on the clean surface. Divide the filling among half of the pancake.
5 minuti - 9
Roll the pancakes tightly and place them on non-stick baking paper with the seam side down.
5 minuti - 10
Cover the surface of the pancakes with grated Gruyere cheese. Then arrange the pancakes near the grill, and cook until the cheese melts and turns brown. While the pancakes are cooking, heat the sauce slightly.
10 minuti - 11
Divide the sauce between two plates. Then create two spots to place the pancakes and sprinkle some pepper on top. Serve the pancakes with a green salad dressed with olive oil and lemon juice.
5 minuti
Fatti tan-Nutrizzjoni
Butirgħal kull 100gFenkuċċagħal kull 100gGamberogħal kull 100gAglowgħal kull 100gFarinagħal kull 100gButirgħal kull 100gButirgħal kull 100gĦalib likwidugħal kull 100gBajdagħal kull 100gSosgħal kull 100gPasta tat-tadamgħal kull 100gFond tal-ħutgħal kull 100gKremagħal kull 100gMustarda ta' Dijongħal kull 100gĠuħ ta' lewżgħal kull 100gMustardagħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.