The italian recipe of fish proposed today by the Chef of the Le Rascard Restaurant of the Saint- Vincent Resort & Casino, Ginacarlo Duce, is a recipe very fresh and light fish recipe, ideal for the summer season, made from jumbo shrimps , dill with crudités cherry tomatoes, pesto and fava beans.
Ingredients for 4 people
20 prawns cleaned,
300g of boiled and peeled fava beans,
80cl of vegetable broth,
20cl of lemon juice,
dill, oregano, fresh basil, almonds and salt
Boil and peel the beans, put them in a mixer container, add the almonds, the vegetable broth and extra virgin olive oil, blend together, if is too thick add broth.
Blanch the tomatoes on the vine and remove the skin , take only the outer thin and cut into small cubes , add some basil leaves chopped, some boiled broad been, oregano, a pinch of salt and a drizzle of oil.
In a saucepan, boil water and add the lemon juice, the dill and a pinch of salt. Add the prawns and cook them for 2 minutes.
Arrange the pesto beans composing a few lines in the dish, place the shrimp on the pesto and on each shrimp put the crudités tomatoes. Add a little of oil.
…Bon appetit !
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