Ingredients
For rust
- 1 potato of approximately 50 g
-
15 cl of fish stock
- 2 cloves garlic
- 1 teaspoon(s) of tomato paste
- 1 egg yolk
- 1 teaspoon(s) of mustard
- 1 pinch of saffron pistils
- 1 pinch of paprika
-
1 pinch of Espelette pepper
- 15 cl of olive oil
- 10 cl of neutral oil
For the prawns
- 16 raw prawns
-
olive oil
Preparation
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Prepare the rouille: cook the peeled and cubed potato in the fish stock until it is very soft and the cooking juices have reduced. Then mash it into a puree with a fork. Peel and press the garlic cloves and add 1 pinch of salt. Add the crushed potato, tomato paste, egg yolk, mustard
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And the spices and mix well. Then whip up the rouille like mayonnaise, adding the oils very gradually using a whisk. Refrigerate until ready to serve.
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Prick each shrimp on a wooden skewer starting from the head to the tail so that it stays straight when cooking. Heat a drizzle of olive oil in a pan and cook the prawns for 4 minutes on each side, they should turn pink. Enjoy them with rouille and sautéed sunny vegetables.
