recipes
Beef fillet medallions with parmesan, scallops and prawn fritters
Serves: 2
Ingredients
- 2 Beef fillet steaks
- 8 king prawns
- 4 scallops
- 2 cloves garlic
- Chopped fresh parsley
- 2 spoons grated parmesan cheese
- 2 spoons gluten-free flour (Dr. Schar)
- 2 egg whites lightly whipped
- 2 potatoes
- Butter
- Olive oil (Borges)
- 1 shallot finely chopped
- 1 tot brandy
- Fresh cream (Benna)
- 1 zucchini
- 6 cherry tomatoes
- Fresh herbs
Method
Peel 6 prawns, reserve 2 for the garnish and chop the flesh and the scallops. Blend with 1 crushed garlic clove, parsley, Parmesan, flour, salt and pepper. Fold in the egg whites; form into patties and shallow fry on each side until golden and crispy. Cook the prawn shells with the onion and garlic in olive oil, flame with the brandy. Add enough water to cover and simmer for 5 minutes, pour in the cream and cook for further 5 minutes. Whizz and pass through a fine sieve to obtain a velvety creamy sauce. Grill beef fillets according to your liking. Serve with vegetables, potatoes and sauce. Garnish with the remaining prawn and picked herbs.
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