Sára Hrstková
Gambas ‘flambéed’ with cognac
Suppers před asi 10 roky
Ingredience
- 20 gambas, uncooked
- 80 ml/ 1/3 cup cognac
- 1 garlic clove, sliced finely
- 1 shallot, sliced finely
- ½ tsp ground nutmeg
- A pinch of piment d’espellette
- 1 tbsp fresh lemon juice
- A handful of chopped parsley
- Olive oil
- Sea salt & black pepper
Postup
Place fresh gambas in a dish and drizzle with olive oil, sea-salt, black pepper, nutmeg, a pinch of piment d’espellette and 1 tbsp lemon juice. Cover and leave to marinate 3 hours or overnight.
Just before cooking the gambas, warm the cognac so it’s slightly heated. Set aside.
In a large frying pan, heat 1 tbsp of olive oil and sauté gambas, shallots and garlic for a few minutes, until golden. Off the heat, pour cognac on gambas and light a match. Take a step back and be careful not to burn yourself! Let the gambas flambé for a couple of minutes or until it stops, tossing the pan from time to time. Return to heat and reduce for a minute. Sprinkle with chopped parsley and serve immediately.