Shrimp and Boletus Fritter with Saffron Aioli | Laumont recipes – SHOP EU
Discover this refined recipe with Laumont boletus, shrimp, saffron aioli, and truffle pearls-a perfect gourmet starter for special occasions.
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Ingredients
- 200 g Laumont fresh or frozen boletus
- 200 g carrot
- 200 g onion
- 200 g Borges extra virgin olive oil
- 20 g garlic
- Salt
- Pepper
- 20 g sweet paprika
- 500 g red shrimp (or langoustine)
- 175 g butter
- 175 g flour
- 1 l milk
- 145 g flour
- 70 g sugar
- 2 eggs
- 53 g water
- 8 g honey
- 1 1/2 g baking soda
- 300 g shrimp heads
- 150 g onion
- 150 g celery
- 150 g fennel
- 100 g tomato paste
- 80 g Borges basil oil
- 50 g anise liqueur
- 8 g Madras curry powder
- 50 g bomba rice
- 50 g heavy cream (35 %)
- Laumont sliced boletus
- Laumont truffle pearls
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