Gastronomixs

Sous-vide king prawns with two preparations of quinoa, peppery yoghurt, and two preparations of chicory

Sous-vide king prawns with two preparations of quinoa, peppery yoghurt, and two preparations of chicory Enlarge

A fresh starter with king prawns cooked sous-vide in citrus. This is complemented by two wonderful preparations of quinoa. An element of freshness is added in the form of the yoghurt crème with peppery tones. Lastly, there are the vegetable elements, consisting of two preparations of chicory.

Ingredients

10

 

king prawns

200

ml                   

olive oil

8

sprigs            

lemon thyme

6

leaves            

kaffir lime

3

 

oranges, zest

3

 

lemons, zest

 

 

Icelandic salt

View this component

 250

 g

quinoa

 1

 

shallot

 

 

olive oil

 

 

sushi vinegar

 

 

lime, zest

View this component

325

g

cooked quinoa

30

g

potato starch

400

ml

water

2

tsp

garam masala

 

 

salt

View this component

300

g

yoghurt

1

clove

garlic

 

pinch

black pepper

2

tbsp

crème fraîche

View this component

4

 

chicory

10

g

turmeric

20

g

ginger

1

dl

stock

 

 

salt and pepper

View this component

500

g

chicory, sliced

5

dl

single cream

1.5

dl

chicken stock

250

g

crème fraîche

100

g

butter

1

tsp

sucro

View this component
Preparation method: king prawns cooked in citrus oil
  • First, prepare the citrus oil. To do so, mix all the ingredients except for the prawns and pull vacuum. Leave to infuse in a hot water bath (Roner) at 60°C for approx. one hour. Then set aside at room temperature to continue infusing for another 24 hours.
  • Clean the prawns and pat them dry.
  • Pull vacuum the prawns with the citrus oil and leave to cook in the Roner at 52.4°C for approx. 40 minutes.
  • Save for up to three days in the refrigerator.
Preparation method: sweet and sour quinoa salad
  • Rinse the quinoa in plenty of cold water.
  • Boil for approx. 15 minutes until tender.
  • Leave to cool and then flavour to taste with olive oil, sushi vinegar, lime zest, salt, and finely chopped shallot.
Preparation method: quinoa cracker with garam masala
  • Put the cooked quinoa in a thermo blender together with the starch, garam masala, and water.
  • Mix at 100 °C until you have a fine consistency.
  • Spread out the mixture on silicon baking sheets and dry, for example, under an overhead food warmer until crunchy.
  • Then deep fry the crackers at 190 °C.
Preparation method: crème of yoghurt and black pepper
  • Suspend the yoghurt in a muslin cloth overnight to allow the moisture to drain out slowly.
  • Season to taste with finely ground garlic, black pepper and a small dollop of crème fraîche.
Preparation method: chicory cooked sous-vide with tumeric and ginger
  • Bring the stock to the boil with the ginger and turmeric. Season with salt and pepper.
  • Transfer the cooking liquid and the chicory into a vacuum bag and evacuate completely.
  • Steam the chicory for 4 minutes at 100°C.
Preparation method: chicory foam
  • In a pan, sweat the chicory.
  • Add the single cream and bouillon.
  • Continue to cook until the chicory is done.
  • Add the crème fraîche and then the butter.
  • Blend well and strain through a fine-meshed sieve.
  • Season to taste with salt and pepper.
  • Add sucro to the strained liquid and beat with a hand-held blender until airy.
Finishing and presentation
  • Spoon a heaped tablespoon of quinoa salad onto the centre of the plate.
  • Add a tablespoon of the yoghurt crème next to it.
  • Cut the sous-vide cooked chicory in half and arrange on the plate.
  • Arrange three king prawns on the plate.
  • Finish with a tablespoon of chicory foam and a quinoa cracker.
 

Previous page