Prawn in warm cold, feneil jelly and guinoa

  • Prep time 45 minutes
  • Cook time 40 minutes
  • Yield 4 Servings

Food category:

Country:

Food style:

Chef Name: 

Ingredients 
  • PRINCIPAL INGREDIENTS
  • 400 g Prawn
  • 320 g fennel
  • 240 g Langoustine consomme
  • 48 g Fresh cep's
  • 80 g Guinoa white
  • 4 g Mint
  • 120 g Olive oil
  • 24 g Dill
  • 240 g Cream
  • 4 Gelatine leaves 
  • 4 g Flower
  • ​8 g Baby cress
  •  
  • DECORATION
  • 40 g Lemon juice
  • 60 g Baby tomato
  • 40 g Sea urchin
  • 8 g Baby red chard
Method 
  • Make a fenneil velouter : steam the feneil, blend it, add the cream.
  • Make a dill infusion, then cook the feneil with the langoustine consome and the dill.
  • Leave it infuse.
  • Make a clarification.
  • Make guinoa salade.
  • Cook the guinoa.
  • Sear the langoustine.
  • Dress the plate.
Sponsor 

Germanpool Full Logo.png