For 2 persons:
1 leek, 1 onion, 100 ml cream, tomato sauce, 1 glass of brandy, white wine, 6 prawns, fish broth, puff pastry
Braise leeks and shallots
Add the shrimp, season with salt and pepper and sprinkle with brandy
Dried add the brandy the wine
Dried wine remove prawns and peel
Replace heads and shells in the pot, add the broth and bake for 15-20 minutes
Remove the shells, add the cream and put everything into the mixer
Season with salt and add the prawns into small pieces
Pour into cocottes and cover with puff pastry (which must not touch the soup)
Bake at 180 degrees for 30 minutes
Decorate with the heads of the prawns and parsley
are better if served warm
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