Prawns in Beer Jelly with Caviar and Crème Fraîche

Prawns and beer jelly? Don't knock it 'till you've tried it!

11/02/2004 ::  

Serves: 4 portions

150g Prawns – rinsed
3 tbsp Granny Smith Apple – diced
1 tbsp Chives – finely chopped
2 dl Clear Fish Bouillon
1/2 dl Light Beer
21/2 Plates of Gelatin
Lemon Juice
Salt and White Pepper
Crème Fraîche

1 Coarsely chop the prawns and mix with the apple and chives. Save some prawns for the garnish.
2 Boil the fish bouillon and season with beer, lemon juice, salt and pepper. Add the gelatin.
3 Put the Norwegian prawn mixture into suitable moulds and cover with jelly juice. Set cold and cover with plastic film.
4 Dip the moulds in warm water before serving to loosen the jelly.
5 The dish is served with a full spoon of caviar (løyrom), toast and some crème fraîche.

Vel bekomme!

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