Place the timbale in the centre of the dish and garnish with cherry tomatoes, sautéed green asparagus or nuts.
MASHED POTATO TIMBALE WITH PRAWNS, GRATED WALNUT SAUCE AND SAUTÉED VEGETABLES
- 8 medium potatoes
- 200gr raw shelled prawns
- 400ml cooking cream
- 100gr Borges Walnuts
- 16 cherry tomatoes
- * 8 green asparagus
- 3 soupspoons of meat stock
- Borges Modena Balsamic Vinegar
- Borges Extra Virgin Olive Oil
Step by step
Put the potatoes in a saucepan with water and salt and boil them. Once boiled, peel the potatoes and mash them adding a bit of olive oil. Dice the shallot and fry it with a little olive oil. Once fried, set aside half for the walnut sauce and add the prawns to the other half, Stir fry the prawns with the onion and add pinch of salt and some parsley. Set aside.
To prepare the walnut sauce put the scallop you had previously set aside in a small saucepan, add cream, Modena vinegar, a pinch of nutmeg and meat stock. Heat the mixture and add crushed walnuts. Boil it down until it reaches the desired thickness.
Fill a baking round ring up to the middle with mashed potato, then add the prawns and cover with more mashed potato. Top it up with walnut sauce.