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Boudin blanc with king prawns

This delicious sausage, which originates from the French city Rethel, dates back to the 17th century and has many variations.

This particular recipe was inspired by an idea by Evert te Pas from Bistro Noord in Amsterdam.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Fish
  • Egg
  • Cow's milk
  • Lactose
  • Celery
  • Gluten

Ingredients

300
g
king prawns
100
g
chicken fillets
100
g
cooked ham
50
g
white bread, without crust
10
g
butter
2
shallots
0.25
lemon
1
whole egg
25
ml
whipping cream
20
ml
sherry vinegar
0.25
bunch
parsley
100
ml
fish stock
as needed
white pepper
as needed
salt
as needed
intestines

Scale recipe

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