Grilled Mediter­ranean prawns, with shell­fish broth with a gnoc­chi of fresh beans and grape­fruit

Cuisine | a&d - - Foreign Cuisine -


•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.


•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.

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