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Cooking Recipe Video : Prawn charlotte with eggplants

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Restaurant: Maxim's

Chef: Philippe Gravouille

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 10 votes - 1,240 views
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Restaurant: Maxim's

Chef: Philippe Gravouille

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 10 votes - 1,240 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Prawn charlotte with eggplants Prawn charlotte charlotte with with eggplants eggplants Prawn charlotte with charlotte with eggplants
Recommended wine with the dish:
Muscadet, Graves blancs
Difficulty level:
Cooking recipe viewed:
1,240
Cooking Recipe Preparation time
  • Preparation time: 40 minutes
  • Cooking: 10 minutes
Cooking Recipe Ingredients
  • 5.5 lbs. prawn
  • 4.4 lbs. fresh tomatoes
  • 2.2 lbs. eggplant
  • 1.27 cups olive oil
  • 1 bouquet basil
  • 0.33 lbs. minced onions and shallots
  • 1 bouquet mixed greens
  • 1 pint fish fumet
  • Salt, Cayenne pepper
  • 1.27 cups Mornay sauce
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Decorticate the prawn and keep the tales in carapace waiting one ice.
Nantua sauce:
  1. Prepare 1 pint sauce using the fish fumet, the prawns' bodies and the claws, the minced vegetables and about 3.3 lbs. tomatoes.
  2. Cut the eggplant in round slices. Then, put them in a pan with olive oil. Afterwards, pose them on a piece of linen to absorb the oil. Poach the prawn tales for a few minutes.
  3. Hack the basil.
  4. Decorticate and cut the prawn tales. Place them as medallions with the eggplants in an individual round 3.9 in mould (bowl), overlapping. Add basil and one spoon reduced Nantua sauce.
  5. Put the whole in the oven at 428 degrees F for about 10 minutes.
  6. Remove them from the mould and place them on a serving dish. Cover it with one spoon Mornay sauce, place some Nantua sauce around each piece and gratinate. Decorate with the rest of the tomatoes cut in dice.
Restaurant
Name:
Maxim's
Phone:
+33 1 42 65 27 9
Website:
www.maxims-de-paris.com
Address:
"3, rue Royale"
City:
Paris
Country:
Fr
Overview:
""In 1893, Maxime Gaillard, a simple waiter in a cafe, decided to open a small bar on Rue Royale, the Royal Street, in Paris. In order to give it a rather English sounding name, he chose ''Maxim's''. Soon, his bar was completed by a restaurant. One day, Irma de Montigny, a charming young Parisian, and Arnold Coutades, representing the golden youth of the epque, stopped at his restaurant. They were so fascinated that they told their friends about it, and Maxim's turned into the place to be at. In 1899, Majorelle, Guimard, Prouve, Galle and Brosset started to decorate Maxim's with what became to be known as one of the most prestigious decors at the end of the 19th century. Above all, the facade became the symbol of the restaurant. Maxim's eventually turns into the universal place where the high society from the entire world comes together."
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