INGREDIENTS

INSTRUCTIONS

Chop the shrimps into 1/2 inch pieces. Place the pieces in a food processor
and blitz to break them up. Pour the cream in while still blitzing, then
add the egg yolks, mixed herbs and some of the water.
Keep blitzing to combine all the ingredients, every so often stop and
scrape down the sides of the machine to ensure all the ingredients are
combined.
Add in the flour and more water, slowly so that you finally have a
consistency which resembles thick batter.
Put a pot of water on to boil. Heat a saucepan and add a dribble of olive
oil and 1tbsp of ghee (clarified butter). Add the red onion, rosemary and
garlic and let these sweat down for a few minutes. Add the white wine,
remember, this will easily flamb. so be careful to control the flame. The
tomatoes are added after a few minutes and they need to be broken down with
the back of a wooden spoon. Add the fish stock and let everything bubble
away for 10 minutes, to reduce the sauce by 1/3.
Meanwhile, add a touch of water to the batter mix and stir as while it has
been settling it might have thickened up. Now pour the batter through a
moule and into the pot of boiling water. It takes about 3 minutes for the
spaetzle to cook and will look like tiny balls of pasta in the water. When
they are ready they will rise to the surface. When ready, lift the
spaetzles out with a spider and drain them through a colander and put into
a frying pan.
After the sauce has reduced, strain it through a moule and pour 3/4 of the
sauce into a saucepan and 1/4 into the frying pan with the spaetzle. Toss
the spaetzle with the tomato sauce for a few minutes. Add the cream to the
tomato sauce in the saucepan and heat for a few minutes.
To serve, spoon the spaetzle onto the middle of a serving plate and pour
the tomato sauce around the sides.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”