recipe for verrine of king prawns and crisp vegetable tartar
1. CURRY CREAM
Ingredients
80 g liquid cream (35% fat)
150 g marscarpone
1 lemon (juice and zest)
150 g chopped chives
20 g chopped chervil
Step
Salt and Espelette pepper in sufficient quantities
200 g curry mayonnaise (curry in sufficient quantity)
Total weight: 600 g
Mix the cream and mascarpone together then add the lemon
juice and zest and chopped herbs. Whip to soft peaks. Season
then mix thoroughly with the mayonnaise. Refrigerate.
2. GAMBAS & VEGETABLE MIXTURE
Ingredients
400 g wild gambas (10 to 20 prawns)
100 g Cointreau® 40% vol.
20 small preserved tomatoes (in jar bought in delicatessen)
2 carots
2 courgettes
1 bunch of radishes
Olive oil, salt
Espelette pepper
Step
Peel the gambas and fry briskly in olive oil. Deglaze with the
Cointreau® and reduce to a syrupy consistency.
Wash the vegetables. Peel the carots. Cut the vegetables into
fine dices and season with olive oil, salt and Espelette pepper.
Mix with the gambas and add the reduced Cointreau®.
3. EXOTIC FILLING
Ingredients
Borage flowers in sufficient quantity (optional)
2 small pink grapefruits
1 ripe fresh mango
Step
Using a sharp knife, remove the peel and pith from the
grapefruits and cut out the segments. Drain on paper towel and
keep cool. Peel the mango and cut it into fine slices. Keep cool.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Place some of the curry cream in the bottom of the glass, then
add the gambas vegetable mixture. Decorate with a borage
flower or baby beetroot leaf. This verrine can be given an exotic
touch by adding some pink grapefruit segments and slices of
mango.
