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Ingredientes
- 1Â 2/5 kg baby leeks washed and ends trimmed
- 25 gm butter
- Â Â lOOg cooked king prawns
- Â Â good squeeze of lemon juice
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. brandy
- Â Â cucumber peel to decorate
Direcciones
- Lightly oil a llb/450g loaf tin. Blanch leeks in lightly salted boiling water till just tender. Drain and place under cool running water till cooled. Drain well. Heat butter in a pan. Add in prawns lemon juice seasoning and brandy. Stir for 30sec. Remove with slotted spoon and leave to cold. Place leeks lengthwise in a single layer at the base of the loaf tin. Season. Add in another layer and season. Place prawns in the centre and top up with remaining leeks. Cover and place a weight on top. Refrigeratefor 2hr. Overturn on to a serving plate and slice to serve. Decorate with a frill of cucumber peel.
- Serves 4
- Marco uses lobster in this but it is just as good though not as extravagant with prawns. The secret is to pack the loaf tin to make neat slices when the terrine is turned out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 49 | 32% |
| Total Fat 5.59g | 7% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 68mg | 3% |
| Potassium 329mg | 9% |
| Total Carbs 22.59g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.52g | 4% |
| Protein 2.58g | 4% |
