Giant Shrimp and Gremolata Pofesen with Häupelsalat

Coarsely mince the king prawns. Lightly fry the shrimp mince in olive oil, adding finely chopped garlic. Season well with grams, juice of one lemon, parsley, salt and freshly ground pepper. Cool.

Cut the toast bread on the broad side with the slicer about 5 mm slices. Spread with the shrimp filling and top with another slice of toast.

Turn the bread in flour on the other side, pull through the beaten egg and bake in clarified butter until golden brown. Drain on kitchen roll and place in the oven at 100 °C.

For the dressing: Mix all ingredients and marinate the lettuce with it.

Arrange the lettuce in the center of the plate. Cut the prawns in half and arrange on top.

harmonious white wine

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