Thanks to this recipe from French cuisine you not only will please guests with an original dish, but also learn to do the real sauce беарнез.
It is required to you
- - tiger shrimps
- - basil
- - salt
- - 100 g of cream
- - 240 g of a crabmeat
- - parsley
- - 2 vitelluses
- - 20 ml of white dry wine
- - a fresh tarragon (there are enough only 5 g)
- - black sprinkling pepper
- - juice of 1 lemon
- - 400 g of a desi
Instruction
1. At first make sauce беарнез. Crush a tarragon, mix with white wine and vitelluses. Shake up weight the mixer or a usual nimbus. Mix has to be at the same time on a steam bath, it is necessary to shake up it no more than 3 minutes. Constantly stirring slowly with weight, pour in it in the kindled desi. Add salt, a black sprinkling pepper and lemon juice at discretion.
2. Shrimps clean from armors, but don't delete a thin skin on tails. Make small cuts and remove intestinal veins. Lay out shrimps on food wrap and slightly beat off that preparations in the form of ovals turned out. It is better to oil preparations creamy or olive.
3. Mix the crushed crab meat, green onions with cream. You cook several minutes shrimps on weak fire then leave to be cooled. It is possible to put them for 10-15 minutes in the fridge.
4. In the middle of each shrimp lay out in the form of a small ball a stuffing from a crab meat. Inwrap edges of shrimps that the ball with a tail turned out. In order that preparation remained in such look, wind it with food wrap and put for some time in the fridge.
5. Serving the dish on a table, you can season it with the made sauce or its tax separately. Besides, each ball can be decorated with greens or a leaflet of mint.