Broccoli, prawns

and citrus sauce







Red prawns 8

Broccoli 50 g

Borage 100 g

Shallot 2 cloves

Vegetable broth 1⁄2 lt

Lemons 2

Orange 1

Grapefruit 1⁄2

Mandarins 2

Extra-virgin olive oil to taste

For the citrus sauce
  1. Squeeze the lemons, orange and grapefruit and sieve the juice to eliminate any pulp
  2. Place the juice in the blender and make an emulsion adding the oil gradually, until the sauce becomes creamy
  3. When the desired thickness has been obtained, place in the fridge
For the dish
  1. Clean the broccoli, setting aside some sprigs
  2. Scald the broccoli in boiling water for 6/8 minutes, and when cooked, leave to cool
  3. Once cooled, peel the broccoli stalks
  4. Scald the borage twice in boiling water
  5. In a pan with some oil, simmer the finely-sliced shallot on a low heat
  6. Add the chopped borage and broccoli, cover with vegetable broth and cook for 20 minutes
  7. Once cooking is completed, blend the broccoli and borage and sieve to obtain a cream without lumps
  8. Place the prawns in the citrus juice for 5 minutes
  9. Sauté the prawns in a non-stick pan
  10. Serve using as a base the broccoli sauce, setting the prawns in the sauce and decorating the dish with the remaining broccoli. Dress with oil and the citrus juice