Viennoise of garlic king prawns

Gratineeing with a viennoise is a great way to add that little extra touch to fish dishes in the way of flavour and texture. This is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In this version, garlic king prawns form the basis for the viennoise.

Viennoise of garlic king prawns

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king prawns, cleaned









ground paprika



cayenne pepper




Preparation method

  • First push one third of the king prawns through the coarse plate (10mm) of a mincer and then twice through the fine plate (3mm) and place on ice.
  • Pass the rest of the prawns through the coarse plate (10mm) only.
  • Mix these prawns with the finely ground prawns and place on ice.
  • Finely chop the garlic and mix through the prawns together with the remaining ingredients.
  • Divide the mixture between vacuum bags and roll out to a thickness of 2mm.
  • Leave in the refrigerator for a day to rest.
  • Cook the sheets in an oven set to 52.5°C for 20 minutes.
  • Leave to cool at room temperature for 20 minutes and then place in the refrigerator until needed for further processing.

Serving suggestions

  • As a finishing touch for a dish such as langoustines. Place the cooked langoustine on a tray and cover with a neatly cut strip of the viennoise. Gratinee under a salamander grill or sear with a kitchen blowtorch.

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