- 2 l of water
- 200 g of onion
- 200 g of leek
- 20 g of garlic cloves
- 350 g of prawn heads and skins
- 150 g of ground fish waste
To prepare this recipe of clarified roasted prawn stock, start by chopping the onion and the leek. Together with the garlic cloves, place them on an oven tray and bake at 180°C for 20 minutes.
Blowtorch the prawn heads and skins.
Place the roasted vegetables, the heads and skins, the water and the ground fish in a vacuum bag. Cook the bag in the SmartVide sous-vide cooker for 2 hours at 75ºC.
Once ready, cool the stock, strain it and it is ready for use.
With this recipe, we obtain a clarified stock ideal for using directly in any preparation. Furthermore, you can use this technique for making 100% vegetable stocks, roasted meat stocks, etc.Chef’s notes