Gambas with Ravioli and Chanterelle (Updated - v2)

 

For 2 to 3 persons

Preparation You'll need: a small pot with lid a pan with lid A hand-held blender
Ingredients (for ca. 150 g butter sauce) 120 g butter 2 medium sized shallots 50 mL white wine vinegar 50 mL dry white wine some salt, sugar, white pepper
Ingredients for the tomato sauce 300 g Gambas without shells 180 g Ravioli (with spinach) 180 g tomatoes 75 g Creme Fraiche 1 Tbsp. Cognac 70 mL Porto
Ingredients for the pan 20 g herbal butter 15g shallots (a small one) 250 g Chanterelle 75 g Creme Fraiche
First step Check that there is white wine in the fridge! For starters, peel the tomatoes, dice them and put them on the side. Doing the butter sauce Cut two shallots into small pieces and fry them in the small pot with some butter until they get glassy. Add vinegar and wine (50 ml ea.) and reduce to one third. Add a bit salt and sugar. Take 120 g butter, add one Tbsp. to the pot and whisk it on small heat with a wire whisk until the butter has molten. Repeat until all the butter has gone. Add white pepper to taste. The tomato sauce Put the tomatoes, 75 g Creme Fraiche, 1 tsp. Cognac and 70 mL Porto into the pot with the butter sauce. Bring it to boil then close the pot and let it simmer for half an hour on low heat for half an hour. In the meantime, if necessary, peel the cold gambas. Remove the head together with the vein. Put the gambas back into the fridge. Clean the chanterelle and if necesary, cut them in half. After half an hour, puree the sauce with the hand-held blender, set aside.
Frying the chanterelle and the ravioli Fry 15 g shallots (chopped) with the herbal butter for a minute until the get glassy, then add chanterelle and ravioli. Fry all that for 3 to 4 minutes on high heat so that the chanterelle lose liquid. Then add 75 g Creme Fraiche and let that simmer for another 5 minutes covered on low heat. In the meantime cook the gambas in the tomato sauce on medium heat until they are done (if they are pre-cooked 2 to 3 minutes should be enough, if they were still gray, around 5 to 6 minutes).