Warm King Prawn Salad, Lemon Beurre Blanc, Tomato Confit, Champagne Vinaigrette. This is a gentle, warming salad that showcases traditional French techniques that are easily accomplished in the home kitchen.
Preheat oven to 60 degrees Celsius.
Slice tomato into quarters, then coat each with the leaves from 1 sprig of thyme, salt, pepper and olive oil. Roast in oven for 2 hours, until dry.
Using a food processor, blend avocado, coriander and Tabasco with a touch of salt until it forms a smooth paste.
Using a mandolin, thinly slice the fennel. Using a peeler, peel strips off the carrots. Pick the small leaves of the frisse to use for your garnish, but discard the bitter stalks.
Create a beurre blanc by combining the wine, vinegar, black peppercorns and herbs in a pot, and then bring to the boil. Once boiling, take off the heat and set aside to infuse for 20 minutes.
Once your beurre blanc has infused, gently bring the cream to a simmer until it has reduced by half. Then add in 20ml of your vinegar reduction and emulsify the butter into the cream.
Finally, heat the prawns in fish stock prior to serving.
To assemble, take two serving plates and quenelle four small spoons of the avocado mousse in a cross formation in the centre of each, then arrange the tomato quarters to lean against the sides of the quenelles.
In a bowl, mix the carrot, fennel and frisse together, then dress with extra virgin olive oil and a squeeze of lemon juice. Place prawns on top of the tomatoes and spoon on 2 teaspoons of beurre blanc per prawn.
Place a small portion of the frisse on top to finish.
Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to: www.ananas.com.au/whats-on/
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