Smør-Poached Spot Rejer med israelsk Couscous
Seattle kokken Maria Hines poaches spot rejer – en nordvestlig delikatesse – langsomt i smør for at fremhæve deres ømhed og sødme.
Kilde: Martha Stewart Show, februar 2010
portioner
Seattle kokken Maria Hines poaches spot rejer – en nordvestlig delikatesse – langsomt i smør for at fremhæve deres ømhed og sødme.
Kilde: Martha Stewart Show, februar 2010
portioner
Brock
27.04.2023 @ 10:09
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in English for you:
Seattle chef Maria Hines poaches spot prawns – a Northwestern delicacy – slowly in butter to enhance their tenderness and sweetness. Source: Martha Stewart Show, February 2010. 4 servings. Ingredients: 12 spot prawns, roe intact, coarse salt and freshly ground pepper, 1 cup Israeli couscous, 3 cups bite-size cauliflower florets, 2 tablespoons olive oil, 1 white garlic clove, chopped, 1 teaspoon chopped zest, juice of 1/2 small lemon, 3 sprigs, plus 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish, 1 tablespoon finely chopped fresh chives, plus more for garnish, 2 sprigs fresh thyme, 1 dried bay leaf, 3/4 cup heavy cream, 4 tablespoons unsalted butter, chopped cilantro, for garnish, chopped mint leaves, for garnish, charmoula, for serving. Directions: 1. Gently peel prawns (the scales on the tail are sharp) and reserve roe; discard shells or reserve for making fish stock. Set prawns and roe aside. 2. Bring a large pot of water to a boil. Salt boiling water and cook couscous according to package instructions; drain and transfer to a large bowl. Set aside. 3. Bring another large pot of water to a boil. Salt boiling water and cook cauliflower florets until tender but still crisp, 2 to 3 minutes. Drain, reserving cooking liquid. Place half of cauliflower florets in the jar of a blender. With motor running, slowly add 1 cup cooking liquid. Blend until cauliflower is pureed and the consistency of thick sauce. 4. Heat olive oil in a medium skillet over medium-high heat. Add garlic and shallot and cook, stirring, for 30 seconds. Add cauliflower and cook, stirring, until edges begin to brown and caramelize, 3 to 5 minutes. Season with salt, pepper, and lemon juice. Transfer cauliflower to bowl with Israeli couscous and stir in chopped parsley and chives; set aside. 5. Place parsley leaves, thyme sprigs, and bay leaf in a piece of cheesecloth; tie with a piece