Recipe of the month

Grilled Black Tiger prawns with ratatouille style mushrooms

Serves 2: 2 large prawns each weighing 125 g 200 g ceps 50 g girolle caps only 2 onions 0.5 L chicken stock 10 cl tomato juice 50 g bacon cubes Olive oil 1 leaf of purslane Salt / pepper Garlic 1) Remove the head and shell from the prawns and then devein. 2) Prepare the mushrooms: scrape and rinse the ceps and repeat for the girolles, carefully sorting the caps from the stalks. 3) Finely dice the ceps. 4) Very finely chop the onions and sweat in the olive oil. Allow them to glaze without browning. Add the diced ceps and then the girolle caps, 1 unpeeled clove of garlic, the chicken stock, the tomato juice and leave cooking gently on the edge of the stove for 20 minutes. 5) Pan fry the bacon cubes until nicely golden all over. 6) Grill the prawns 7) Plate the mixture of very juicy mushrooms in a soup plate and top with our prawns. 8) Add rock salt and the purslane leaf.