oat crackers (makes 4)
- • Rolled oats 3 tbsp • Water 6 tbsp • Melted butter 20 gr • Adji Cress ½ punnet • Ghoa Cress ½ punnet
Prawn, Avocado and fennel with Oat cracker, Adji Cress, Ghoa Cress, Shiso purple.
Prawn, Avocado and fennel with Oat cracker, Adji Cress, Ghoa Cress, Shiso purple.
20 min
Ingredients
main dish
- • Cooked king prawns (large) 4 pieces • Avocado guacamole 120g • Mini courgettes 2 each • Fennel 1 small piece
- • Shiso Purple 1 leaf • Ghoa cress ½ punnet • Fish stock 100ml • Turmeric, paprika and salt 1 small pinch of each • Sosa emulsion
Method
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.
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