7,08€
Courgette stuffed with spider crab and scallops by Conservas Rosara.
Empty each slice of courgette one by one and then fill them with an exquisite béchamel sauce of spider crab, scallops and prawns. We finished the dish with a seafood sauce made with prawns, crayfish and fish fumé. It is a dish with a lot of flavour but at the same time with little fat, only 3.9%.
Gluten free.
Ingredients: Courgette (45%), fish stock with seafood (fish stock: water and conger eel; seafood (6%) in variable proportion of langoustines, prawns and red shrimp), milk, prawns, onion, vegetable oil (sunflower), tomato, scallops (3%), spider crab (2%), rice flour, carrot, rice, leek, brandy, salt, garlic, sugar, spices.
Net Weight: 250 gr
In stock
Heat in a bain-marie (without opening the tin) or: scoop out the courgettes starting from the centre of the tin using a spoon.
Place them on a plate and cover them with their own sauce.
Heat in the microwave at medium power for about 2 minutes.
You can add chopped Chaka, pieces of cooked seafood, drawing cream in the sauce … etc..
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