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QimiQ
Benefits
Acid, heat and alcohol stable
Product will not continue to thicken and solidify when taken from heat
Quick and simple preparation
15
easy
Ingredients for 4 portions
250
g
QimiQ Sauce Base
100
g
Shiitake mushrooms,
finely diced
60
g
Butter
100
g
Shallot(s),
finely chopped
125
ml
White wine
1
shot
Pernod [Aniseed liqueur]
250
g
Prawns,
chopped
20
ml
Olive oil
Salt
White pepper
Cayenne pepper
10
ml
Lemon juice
6
g
Cilantro / coriander leaves,
finely shredded
12
pcs
Vol-au-vent cases
Method
1.
Lightly fry the shiitake mushrooms in butter.
2.
Add the shallots and continue to fry. Douse with a little of the white wine and the Pernod. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
3.
Fry the prawns in olive oil and season with the salt, pepper and cayenne pepper. Douse with the remaining white wine and stir into the sauce.
4.
Season to taste with salt, pepper and lemon juice. Add the coriander and mix well.
5.
Fill the vol-au-vent cases with the ragout and garnish.
