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Can smoked eel find happiness with roast beef and Irish moss? Will crab ever settle down with elder flowers and licorice? Do sea trout, pigs head and eucalyptus have anything in common? How does mutton feel about feta and anchovy jus? Claude Bosi of London’s Hibiscus is the master of mixed marriages, winning two Michelin stars for turning unlikely partnerships into natural companions.
Dice the potatoes into 5mm cubes.
Cook in dashi and butter.
Simmer them until just tender. Drain.
Reduce the cooking liquid down to a glaze.
Put the potatoes into the pan and toss through the glaze.
Scoop out the flesh from the passionfruit. Set aside.
Chiffonade the sage. Set aside.
Pan-fry the king prawns gently, until just warm in the centre (approximately 30-60 seconds either side)
Deglaze the pan with dashi.
Reduce to a glaze.
Fold the chiffonade sage through the potatoes.
In a bowl, spoon in the glazed potatoes and sage.
Spoon over a small amount of the passion fruit.
Place the prawn on top.
Spoon over the glaze from the pan.
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