Shrimp and potato gratin
Instructions
Peel the onion, affettatela and put it in a casserole with carrots cleaned and washed, add the bouquet garni, a pinch of salt and a few peppercorns.
Add 50 cl of cold water, bring to the boil and cook on medium flame for 30 minutes.
In another pot, boil the potatoes.
Wash the prawns, Cook briefly in broth prepared, drain, sgusciateli and keep aside.
Put the saucepan on the stove, add the shells of shellfish, white wine and a teaspoon of oil.
Continue baking sweet flame for 30 minutes.
Strain the broth, 20 cl trasferitene in another saucepan and let it reduce to high flame.
Add half the cream and continue cooking sweet flame until the sauce begins to thicken.
Coarsely chop the flesh of the shrimp and stir the mixture with a handful of chopped parsley.
Drain the potatoes, peel them, let them dry for a few minutes and then put them in the potato masher, making them fall into a saucepan.
Stirring air-dry the mashed sweet flame, incorporating first 100 g of butter cut into pieces and then the remaining cream.
Grease generously with remaining butter a baking dish, not too tall, lay on the floor a layer of mashed potatoes, add the shrimp mixture and cover with the remaining Chamber completely puree.
Go to mixer bread slices of crust.
Sprinkle the surface of the potatoes with chopped bread and some butter.
Cook in the oven, which you have previously heated to 180 degrees, for 10 minutes.
Turn on the grill, let it Brown the gratin for a few moments and serve immediately.
Ingredients and dosing for 4 persons
- 500 g of thawed shrimp
- 600 g of potatoes
- 20 cl of creme fraiche
- 12 cl of white wine
- 2 slices of bread
- == 1 small onion
- 2 carrots
- == 1 bouquet garni (thyme, bay leaf, parsley, celery)
- 1 sprig of parsley
- 110 g of butter
- 1 teaspoon of olive oil extra virgin
- 1 pinch of salt
- 2 grains pepper