Gratinated shrimps in shellfish shells

Ingrediens for 4 persons:

Ingrediens for the fish soup:

100 g of white fish cut into cubes

2 gloves of gralic

0,5 dl white wine

0,5 dl olive oil

some salt and pepper

0,5 l water

Peel the garlic and boil it together with the fish cubes, wine, olive oil, salt and pepper in water for 10 minutes. Strain and use the soup for the velouté sauce.

Velouté:

2 dl fish soup

30 g butter

30 g of wheat-flour

salt

Filling:

200 g peled shrimps

30 g grana padano

50 g fresh pepppers

50 g zucchini

salt

pepper

30 g butter

some shells of any kind of shellfish

Preparation:

Sauté the the shrimps in butter for a short time, when they soften, remove them from the pan and sauté the diced vegetables. Put the shrimps and vegetables into the velouté sauce. Squeeze it a little and put it into the shells. Top the filling with the grated grana padano and put the filled shells onto a baking pan. Bake everything for a few minutes on 200 ̊C.

How did we reduce the production of Co2 gases?

We reduced it ba using vegetables, wine and olive oil from local producers. The shrimps and fish used were caught in the channel of Zadar. We cut the vegetables and fish into small cubes to reduce the cooking time. Therfore the thermal treatment was also very short and this contributed to the reduction of the emission of Co2.

CO₂ -> 0,86 emissions equivalent 5,99km by car