Creamy shrimp vol au vent
with butter lettuce and za'atar dressingCalorieën
:
707 kcalEiwit
:
23.1g eiwitBereidingstijd
:
25 minutenDifficulty
:
Makkelijk-30% koolhydraten
Allergenen:
- Mosterd
- Tarwe
- Gluten
- Schaaldieren
- Melk (inclusief lactose)
- Ei
- Kan sporen van allergenen bevatten
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
½ stuk(s)
Rode ui
½ stuk(s)
Knoflookteen
½ zakje(s)
Geel mosterdzaad
(Bevat: Mosterd)
½ stuk(s)
Prei
2 stuk(s)
Pasteitje
(Bevat: Tarwe, Gluten Kan bevatten: Melk (inclusief lactose), Ei)
½ head
Botersla
¼ stuk(s)
Citroen
80 gram
Garnalen
(Bevat: Schaaldieren)
2.5 gram
Verse dille
(Kan bevatten: Selderij)
Zelf toevoegen
1 el
[Plantaardige] roomboter
½ el
Bloem
100 ml
Zoutarme groentebouillon
50 ml
[Plantaardige] melk
½ el
Extra vierge olijfolie
1 el
Wittewijnazijn
½ tl
Suiker
15 ml
Water voor saus
naar smaak
Peper en zout
Benodigdheden
•Bakplaat met bakpapier
•Saladekom
•Hapjespan
Instructies
1
- Preheat the oven to 180°C. Dice the onion. Crush or mince the garlic.
- Heat half of the white wine vinegar with the sugar and the water in a small saucepan over low heat (see pantry for amounts).
- Allow the sugar to dissolve, then stir half the onion and the mustard seeds. Allow to simmer gently for 10 - 12 minutes.
- Prepare the stock. Chop the leek into thin rings.
2
- Heat the butter in a deep frying pan and fry the rest of the onion, the garlic and leek for 2 - 3 minutes.
- Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
- Add the flour to the onion and leek, and fry for 1 - 2 minutes. Gradually add the stock and the milk until a thick, creamy sauce. Season with salt and pepper.
- Roughly chop the butter lettuce and transfer to a salad bowl.
3
- Wash and zest the lemon. Cut it into wedges. Add the juice of 1 lemon wedge per person and lemon zest to the creamy sauce.
- Add the shrimp and cook the shrimp for 3 minutes.
- Add the extra virgin olive oil and the rest of the vinegar to the salad bowl. Mix the salad well and season with salt and pepper.
- Chop the dill. Add the dill to the creamy shrimp. Season with salt and pepper.
4
- Stuff the puff pastry cups with the creamy shrimp.
- Serve the salad next to the cups.
- Top the salad with the onion compote.
- Serve any remaining lemon wedges alongside.
