Grilled Mediterranean prawns, with shellfish broth with a gnocchi of fresh beans and grapefruit
•Sweat the onion, celery and garlic in olive oil, caramelizing them slightly. Add the tomato puree and deglaze with white wine. Reduce by 3/4 and add the tomatoes, prawn heads, thyme and pepper. Cover with water.
•Bring to the boil, skim and let cook for 40 min over low heat.
•Run the mixture through a vegetable mill, then filter through cloth.
•Reduce the sauce to a thick consistency.
FRESH BEAN GNOCCHI:
•Mix the ingredients one by one in the order they appear in until you end up with a smooth dough.
•Use a rolling pin to flatten the dough to a thickness of 3 mm, then cut out discs with a diameter of 10 cm. Lay each disk between two tart molds of the same size.
•Bake in a steam oven for 15 minutes.
•Remove from the molds and set aside on a dish lined with cling film.
•Remove the stems of the coriander and blanch the leaves in salted water. Dip them in a pot of ice cold water. Drain and mix using a blender.
•Grill the prawn tails with their shells in a cap of olive oil.
•Peel the grapefruit and remove the skin off each supreme.
•Lay out a spoonful of coriander coulis at the bottom of the plate. Arrange the gnocchi on top and place the prawns inside. Drizzle with sauce.
•Decorate with grapefruit supremes.
•Place some confit cherry tomatoes around the main element, then season with the zest from one lime, some grated coconut, Espelette pepper and sea salt.