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Little Pots of Mandarin Cream

The best way to finish a good meal is with dessert, wouldn't you say? Ingredients for 6 people for the shortcrust pastry: 200g wheat flour. 30g almond flour (ground raw almonds). 90g icing sugar. 1 whole egg. 100g butter, at room temperature. a pinch of salt. for the mandarin cream: 150g mandarin juice. grated zest of one mandarin. 70g butter. 150g sugar. 3 whole eggs. for the candied peel: mandarin peel, cut into thin strips. 100g water. 40g sugar. you'll also need: round molds about 8cm in diameter. one or two mandarins to garnish the cream. Preparation Start by candying the peel . Put the strips of peel in a saucepan with the water and sugar, set it over the heat, and let it simmer gently until the water reduces and the peel turns glossy. Preheat your oven to 180°C. To make the shortcrust pastry , combine the butter with the sifted flour, almond flour, and icing sugar in a bowl. You'll get a crumbly, granulated mixture. A...

Baked Cod with Prawn and Gula Sauce


 

Ingredients

for 4 people
  • 4 desalted cod loins.
  • 5 potatoes.
  • 2 onions.
  • 2 cloves of garlic, minced.
  • Salt.
  • Freshly ground black pepper.
  • Chopped parsley.
  • Extra virgin olive oil.
  • 150g gulas (baby eels).

For the sauce:

  • 16 prawns.
  • 1/2 leek.
  • 1 tablespoon cornstarch.
  • 200cc dry white wine.
  • Fish stock.
  • Salt.
  • Extra virgin olive oil.

 

Preparation

First, we'll make the sauce, which you can prepare the day before if you like.
Peel the prawns, setting aside the shells, and cook them in a pan with 2 tablespoons of oil. Season with salt and set aside off the heat...
In the same oil (adding more if needed), gently sauté the leek cut into small pieces, add the prawn shells, cook for 2 minutes, then pour in the white wine. Let it reduce for a few minutes, then add 1/2 glass of water and 1 glass of fish stock.
Cover the pan and let it simmer over medium heat for 20 minutes. Add more stock if it reduces too much.
Strain this sauce through a fine-mesh sieve and return it to the pan, along with the gulas and the cornstarch dissolved in a bit of stock.
Put it back on the heat, stirring constantly, until it thickens, then set aside...
Preheat the oven to 180°C, with heat from both top and bottom.
Peel the onions, slice them thinly, and arrange them in a baking dish. Season with salt and drizzle with oil...
Do the same with the potatoes, slicing them about 1/2 cm thick...
Cover the baking dish with parchment paper or aluminum foil and place it in the oven. Bake for 25 minutes.
After that, place the cod pieces on top, along with the garlic and chopped parsley mixed with 80cc of olive oil...
Cover the dish again and continue baking for 10 to 15 more minutes, checking that the cod is cooked through...
Bring it to the table nice and hot, topped with the reserved prawns and the sauce with gulas...
Enjoy!
 
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