Fisherman's rice cake
By Jean-Marie Moreau
- 600 g freshwater prawns
- 1 carrot
- crushed (to taste)
- 1 leek
- 1 tbsp dried basil
- 3 tbsp olive oil
- 1 cup white wine
- 1 ripe tomato
- 1 ½ cup creme fraiche
- 1 egg white
- 3 medium onions
- 1 ¾ cups of rice
- ½ cup brown rice
- 4 tbsp butter
- 300 g calamari
- in rings
- 1 whole egg
- olive oil
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Peel the prawns, reserving the shells and season.
In a saucepan, add the carrots, garlic, half the leek, parsley, coriander, basil and 1 tablespoon of olive oil.
Heat and fry a few minutes, then add ½ a cup of wine, 1 litre of water, the tomato and the prawn shells. Cover and cook over medium heat until the liquid has reduced by half. Sieve and reserve the prawn stock.
In a mixer, blend the prawns with the creme fraiche and the egg white until the mixture is frothy.
In a large pot, cook the onions in olive oil over high heat until they are soft. Add both types of rice and stir-fry well, stirring occasionally. Add the remaining wine and 3 ½ cups of water (slightly salted) and cook the rice over low heat.
When the rice is cooked (normally when all the liquid has absorbed), add 2 tablespoons of butter and the egg. Remove from the heat and mix.
In an oven dish 24 cm in diameter, add just over half the rice. With a spatula, spread the rice, lining the walls of the dish. Garnish with the prawn cream and cover with the remaining rice. Press lightly to mould into the form of the dish. Place the dish in a water bath (bain marie) in a pre-heated moderate oven (180 °) for 25 minutes.
Melt the remaining leeks with the remaining butter. Add the calamari, season and fry for 2 minutes (not any longer otherwise they will become rubbery). Remove the calamari.
Pour into a pot, the prawn stock reserved earlier, and the rest of the cream. Evaporate a little and then add the calamari.
Unmould the rice and place the calamari on top and baste with sauce.
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