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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 10 portions
630
g
QimiQ Sauce Base
250
g
Shiitake mushrooms,
finely diced
150
g
Butter
200
g
Shallot(s),
finely chopped
15
ml
Pernod [Aniseed liqueur]
310
ml
White wine
630
g
Prawns,
chopped
50
ml
Olive oil
Salt
White pepper
Cayenne pepper
25
ml
Lemon juice
10
g
Cilantro / coriander leaves,
finely shredded
30
pcs
Vol-au-vent cases
Method
1.
Lightly fry the shiitake mushrooms in butter.
2.
Add the shallots and continue to fry. Douse with the Pernod and 2/3 White Wine and simmer gently. 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 1/3 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.
