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Spinach and prawn flan

An amazing fusion of spinach and seafood

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Spinach and prawn flan

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
económico
Method:
10 min.
Preparation:
45 min.
 
 

Iker Erauzkin

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Ingredients

    • 4 eggs
    • 150 gr. fresh Spinach
    • 100 ml. cream
    • A pinch of salt and white pepper
    • 8 large prawns
    • 50 gr. trout roe
    • 8 mussels steamed open, and shelled

Method

  1. In a saucepan of boiling water, blanch the Spinach for 2-3 minutes until tender. Cool in ice water and reserve.

  2. Blend the drained Spinach with the eggs you have a smooth and even sauce, add the cream stirring constantly. Mix well and season.

  3. Pour the creamy sauce into a rectangular silicone mold and cook in a bain marie for 45 minutes at 160 degrees until it  thickens. We can prick the flan to check if it’s cooked. Remove from the oven and let cool.

  4. Cut out strips of the flan and lay on a plate or tray. Peel prawns and saute in a pan with a pinch of salt and a drizzle of olive oil. Lay these on top of the flan.

Tip

Accompany with steamed mussels and a teaspoon of trout roe, or sauteed spinach leaves.

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