oat crackers

• Mix the oat and water together in a small bowl, pour in a pan and cook for 5 minutes approx. / or place the bowl in the microwave and cook for 3 minutes.
• Using a non-stick mat baking paper, spread the cooked oat on the mat with a spatula.
• Cook in a hot oven for 8 to 10 minutes.
• Once cook and slightly cool, cut the “large tuile” into 4 crackers using a scissor.
• Once completely cold, brush each cracker with the melted butter, add the freshly cut cresses on top of each one and place on top of each plate.

main dish

• Using a peeler, peel the mini courgette all the way in order to get some long and fine strips.
• Blanch the strips and boiling salty water for a few second and refresh.
• Trim the fennel bulb and cut into 4 portions and cook/blanch in the same water then the courgette, refresh in cold water and drain.
• Peel the cooked king prawns and reserve.
• Make a small fish stock for the sauce with the peeling of the prawns, the trimmings of the fennel, 150ml of water, one pinch of turmeric, paprika and salt.
• Reduce by half, pass through a mousseline cloth and emulsion with the emulsion paste.
• Place the Shiso purple leaf slightly of centre of the plate.
• Put the freshly made guacamole in a pipping bag, make use of a star shape pipping nozzle.
• Dress the plate, add the Oat cracker on top and serve.