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Le Chaudron recipe
Flan de crevettes sauce coulis
Shrimp flans with tomato coulis
⏱ 45 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)peeled shrimp
4whole eggs
300 ml (1¼ cups)thick crème fraîche
200 g (7 oz)tomatoes, peeled and chopped
100 ml (½ cup)fish stock
1 tbsptomato paste
3shallots, finely chopped
1bunch of fresh tarragon, chopped
- 400 g (14 oz) peeled shrimp
- 4 whole eggs
- 300 ml (1¼ cups) thick crème fraîche
- 200 g (7 oz) tomatoes, peeled and chopped
- 100 ml (½ cup) fish stock
- 1 tbsp tomato paste
- 3 shallots, finely chopped
- 1 bunch of fresh tarragon, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blend half the shrimp with the eggs and crème fraîche in the food processor until smooth.
- Season, then fold in the rest of the shrimp, cut into small pieces.
- Butter the ramekins, fill with the shrimp mixture and tap to remove air bubbles.
- Bake in a water bath for 25 minutes at 160 °C (325 °F) fan until set.
- Make the coulis by cooking the chopped shallots in a little butter in the saucepan for 5 minutes.
- Add the tomatoes, tomato paste and fish stock and cook over low heat for 10 minutes.
- Blend and strain the coulis, turn out the flans, spoon the coulis over and sprinkle with chopped tarragon.
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