Recipe: Naan flat with gourmet mushroom duxelles from Paris

Name: Naan plat duxelles gourmande de paris
Prep time: 20 min
Total time: 20 min
Yield: 4 portions
Ingredients: Queues de Gambas rôtiesLa cuisine française a toujours eue cette capacité a recevoir sur son sol des produits arrivant des 4 coins du monde et avec eux d'en concevoir alors de nouvelles recettes propres a notre sol(haricots,pommes de terre ,etc etc).Ainsi ces Naans, pains servis dans les pays d'Asie centrale et particulièrement en Inde,reconvertis par le chef Patrick en socle (comme un feuilleté) pour une recette gourmande adaptée a nos us et coutumes .4 Naans*500 g de champignons de Parislavés et épluchés et taillés en petits dés20 cl de crème liquide1 jus de citron2échalotes épluchées et ciselées finement24 queues de gambas crues décortiquées5 cl d'huile d'olives2 jaunes d'oeufsel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 20 min

Total 20 min

Servings 4 serv.

Ingredients for 4 servings

Roasted Prawn Tails

French cuisine has always had the capacity to receive products from the 4 corners of the world on its soil and to create new recipes suited to our land (beans, potatoes, etc etc).
Thus these Naans, breads served in Central Asian countries and particularly in India, converted by chef Patrick into a base (like a puff pastry) for a gourmet recipe adapted to our customs and traditions.
4 Naans*
500 g of Paris mushrooms
washed, peeled and cut into small dice
20 cl of liquid cream
1 lemon juice
2 shallots peeled and finely chopped
24 raw prawn tails peeled
5 cl of olive oil
2 egg yolks
salt and ground pepper

Step-by-step directions

1- In a saucepan pour your mushrooms cut into small dice, the cream, lemon juice, chopped shallots, salt and pepper then put on high heat for 8 minutes.

2- Drain your mushrooms, then put the sauce back to boil until thickened, then pour your mushrooms back in, stir and off the heat quickly mix your egg yolks.

3- Spread this filling on your naans leaving a 3cm interval around.

4- In a pan pour your olive oil and when it is very hot roast the prawn tails 1 minute on each side, seasoning with salt and pepper.

5- Place them harmoniously on your naans then put in the oven on grill setting

3 minutes.
You can prepare your mushroom duxelles and your prawn tails in advance so you only have to fill your naans as you go and let them heat

5 minutes on grill setting.
*I found these Naans in the shelves of the French preferred brand of frozen products.
They have for me 2 qualities:
First they are barely salted and second we find the taste and smell of nigella seeds (or cumin) when they heat in the oven and this is excellent, even if it is not exactly the typical recipe of those tasted in their country of origin, besides this filling can be very well applied on a Bruschetta dear to chef Arlette Cadot or on a slice of country bread dear to the house ©Poilâne.

Cuisine marocaines Cuisine traditionnelle