RECIPE FOR 8 SERVINGS

IINGREDIENTS AND PREPARATION FOR THE FISH CREAM

• 200 gr. Butter
• 200 gr. Shrimp oil (500 gr. shrimp heads and skins and 500 gr. sunflower oil, fry the heads and skins in this oil without letting it boil).
• 200 gr. Flour.
• 2.4 lt. l’Ametlla fish broth.
• Salt.

Preparation:

Put the butter and flour in a pan and make a roux over low heat, then add the fish broth without stopping stirring, let it boil for 5 minutes.

INGREDIENTS ANS PREPARATION FOR THE RAVIOLIS:

• 30 grs of leek (the white part).
• 15 grs of sunflower oil.
• 60 grs of prawns.
• 30 grs burbot.
• 20 grs white wine.
• 20 grs filo pastry.

Fry the leek in the oil, when it is heated add the prawns and the chopped rap, then the wine and let it infuse. On the other hand, take the filo pastry and create the ravioli to your liking, put it in the oven for 8 minutes and it will be ready to fill it and decorate the cream.

Photo and recipe of Restaurant Les Veles.