Thanks to this recipe from French cuisine, you will not only delight your guests with an original dish, but also learn how to make a real béarnaise sauce.
It is necessary
- - Tiger chrimp
- - basil
- - salt
- - 100 g cream
- - 240 g of crab meat
- - parsley
- - 2 egg yolks
- - 20 ml dry white wine
- - fresh tarragon (only 5 g is enough)
- - ground black pepper
- - juice of 1 lemon
- - 400 g butter
Instructions
Step 1
Prepare the béarnaise sauce first. Chop tarragon, mix with white wine and egg yolks. Beat the mass with a mixer or a regular whisk. At the same time, the mixture should be in a steam bath; it should be whipped for no more than 3 minutes. Stirring the mass constantly, pour melted butter into it. Add salt, black pepper and lemon juice as you like.
Step 2
Peel the shrimp, but do not remove the skin on the tails. Make small incisions and remove the intestinal veins. Place the shrimp on plastic wrap and beat lightly to form oval blanks. It is better to grease the blanks with butter or olive oil.
Step 3
Combine chopped crab meat, green onions and cream. Cook the shrimps over low heat for a few minutes, then leave to cool. You can put them in the refrigerator for 10-15 minutes.
Step 4
Place the crab meat filling in the middle of each shrimp in the form of a small ball. Roll the edges of the shrimp to form a ball with a tail. In order for the workpiece to remain in this form, wrap it with cling film and put it in the refrigerator for a while.
Step 5
When serving a dish, you can season it with cooked sauce or serve it separately. In addition, each ball can be decorated with herbs or a mint leaf.
