Sauteed spinach with lemongrass syrup, apple and cockles

Description

Esta publicación está disponible en:

• 400 gr. fresh spinach SHOOTS
• ¼ lemon.
• 1 bay leaf
• 1 red apple
• 4 sticks lemongrass
• 300 ml. whole milk
• 80 gr. butter
• 3  tbsp oil 0.4%
• 1 kg large Galician cockles (live)
• Varied shoots and sprouts according to the season (optional)
• Salt

1. Open the cockles in a little water and ¼ lemon in a covered saucepan.
2. Once open, reserve.

For the lemongrass syrup:

1. Cut the sticks of lemongrass into thin slices and place in a pan with oil over low heat  and allow them to caramelize.
2. Once caramelized, add the milk and the water from the cockles and bring to the boil. Turn off the heat and let infuse for 10 minutes.
3. Put in the blender and sieve. Reserve.
4. Cut the apple into small sticks.

Assembling the dish:

1. Saute the spinach with butter and arrange in the center of a bowl. Top with some steamed cockles, apple, more cockles and the remaining apple on the side.
2. Pour over  the blended hot lemongrass syrup and garnish with shoots and sprouts.

Compartir...

Facebook

Twitter

Pinterest

StumbleUpon