Prawn charlotte with eggplants


Prawn charlotte with eggplants-
  1. Decorticate the prawn and keep the tales in carapace waiting one ice.

Nantua sauce:
  1. Prepare 1 pint sauce using the fish fumet, the prawns' bodies and the claws, the minced vegetables and about 3.3 lbs. tomatoes.
  2. Cut the eggplant in round slices. Then, put them in a pan with olive oil. Afterwards, pose them on a piece of linen to absorb the oil. Poach the prawn tales for a few minutes.
  3. Hack the basil.
  4. Decorticate and cut the prawn tales. Place them as medallions with the eggplants in an individual round 3.9 in mould (bowl), overlapping. Add basil and one spoon reduced Nantua sauce.
  5. Put the whole in the oven at 428 degrees F for about 10 minutes.
  6. Remove them from the mould and place them on a serving dish. Cover it with one spoon Mornay sauce, place some Nantua sauce around each piece and gratinate. Decorate with the rest of the tomatoes cut in dice.