Puree with seafood and vegetables
A recipe simultaneously delightful and original, discover a puree with seafood and vegetables elaborated by our Chef.
Easy
Ingredients
For 4 persons
For the seafood
400g of Frutti di Mare, to cook
50g of cherry tomatoes
100g of button mushrooms
50g of cooked and peeled beans
½ broccoli
10cl of olive oil
Salt, pepper
For the potato puree
800g of potatoes
150g of butter
20cl of liquid cream
10g of coarse salt
Salt, pepper, nutmeg
Cooking Instructions:
Prparation of the potatoe puree:
1. Peel the potatoes and cut into dices.
2. Cook in a pot with some cold salted water for 35 minutes. Once they are cooked, drain and pass to the vegetables mill.
3. In a small pot, warm the cream and the butter, incorporate delicately to the potatoes thanks to a wooden spatula without stirring too much, and voila!
4. Rectify the seasoning with salt, pepper and a pinch of nutmeg.
Preparation of the seafood
1. Thaw and drain the seafood cocktail.
2. Brown over high heat for 5 minutes the seafood and drain.
3. Cut the tomatoes, the mushrooms and the broccoli into small dices and brown for 3 to 4 minutes over high heat with a bit of olive oil, then add the seafood and rectify the seasoning.
4. Dress in small pots with some puree in the bottom and the seafood mix on top.
