Recipe for Cold Seafood Cream

Ingredients to make cold seafood cream:

• 200 grams of unpeeled shrimp
• 100 grams of Carrot
• 100 grams of onion
• 2 units of Leek
• 20 grams of Rice
• 1 unit of ripe tomato
• 1 glass of cognac
• 1 liter of fish broth

How to make Cold Seafood Cream:

1. The first step to make this delicate seafood cream is to make the fish broth or fumet. If you wish, you can buy it already made or prepare it in a traditional way by boiling fish heads with leeks. If you want more details visit this recipe.
2. Separately, wash and peel the prawns, keep the heads and the rest of the shells and reserve the meat. You can use prawns or any kind of prawns.
3. For the seafood sauce, finely chop the onion, carrot and leek and sauté in a pan with a little oil. Then, add the previously chopped tomato and the previously reserved shellfish shells.
4. Next, flame the sauté, to achieve this, add the cognac to the pan and bring a flame close to the cooking; the alcohol will catch fire and be consumed leaving the taste of liquor in the preparation. Then, add the rice together with the liter of fish broth. Cook over high heat until it starts to boil, then lower the temperature and cook until the rice is ready.
5. When the rice is done, remove from the heat and grind in the blender at maximum speed, then pass through a sieve until all the solids are discarded, repeat the process if necessary. Season to taste by adding salt and pepper and let stand at room temperature. Then keep in the fridge.
6. If you wish, recover the meat reserved at the beginning and sauté the prawns in a pan with a little oil and salt. Serve the cold cream accompanied by the hot prawns and some toasted bread. You can offer this delicious cold seafood cream as a starter at a special dinner or gathering. We recommend combining it with lemon salmon and gratin broccoli.