Recipe: Mediterranean Prawn Biscuits

  • 400 g cooked Mediterranean prawns
  • Chives
  • 350 g whiting
  • 3 eggs
  • 30 cl crème fraîche
  • Salt, pepper
  • 1 can peeled tomatoes
  • Basil
  • 10 cl olive oil
Uses : 6 Emile Henry Ramekins

  1. Peel the Mediterranean prawns.
  2. Chop the chives finely.
  3. Put in a food processor the whiting, eggs and crème fraîche.
  4. Add salt, pepper and the chopped chives, and mix together.
  5. Cut the prawns into small squares.
  6. Grease 6 Emile Henry ramekins.
  7. Pour a little of the fluffy whiting mixture into the bottom of each one.
  8. Mix the prawns with the remaining mixture and fill the ramekins.
  9. Place the ramekins in an empty lasagna dish and fill with hot water until it reaches half-way up the sides of the ramekins.
  10. Cook for 20 minutes at 180°C / 350°F.
  11. Mix the peeled tomatoes and basil in a food processor, adding the olive oil while mixing, to make a coulis.
  12. Demould the cold ramekins onto a small plate and pour the coulis around the mousse.
  13. Chill for 20 minutes before serving.

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