Lightly seared scarlet prawn with full-flavoured head juice, Grand Cru Exclusive Selection Nepal Lamjung
30 min
Medium
Here is what you need
Ingredients
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- Head jus
- 4 Scarlet shrimp heads
- 120 g fish stock
- 2 g ginger
- 2 g garlic
- 4 g celery sticks
- 6 g shallots
- Cognac as required
- Grilled spring onions
- 4 medium sized spring onions
- Fruity black olive oil
- Pink salt from the Himalayas
- Espelette pepper
- Grapefruit jelly
- 100 g passion-fruit juice
- 3 g agar-agar
- 100 g preserved grapefruit
- 10 cl Muscat Beaumes de Venise
- Meyer Lemon
- 100 g Meyer lemon
- 100 g granulated sugar
- Garnish
- “Nepal” Coffee Cream
- 10 cl coffee
- 1 sheet of gelatin
- 100 g cream 35 % fat
- 6 g flower honey
Materials
How to make !
- 1. For the meyer lemon
Leave in the freezer for a minimum of one week.
Defrost at room temperature until syrupy, reserve the segments in the juice.
2.Head Jus
Lightly brown the shrimp heads in olive oil. Add the remaining ingredients and sweat lightly
before flambéing with cognac. Moisten with fish stock.
Simmer for 10 minutes then cover and leave to infuse for a further 15 minutes. Pass through a
strainer and reduce to obtain a rich sauce.
3.Grilled spring onions
Trim and peel the spring onions, retaining some of the green stalk. Blanch then drizzle in olive oïl and brown on a plancha grill. Season with olive oil, salt and Espelette pepper and reserve at room temperature.
4.Grapefruit jelly
Boil all ingredients together for 2 minutes. Allow to cool, then blend, strain and reserve in a paper cornet.
5.“Nepal” Coffee Cream
Mix the gelatine softened in fresh coffee, add the honey, stir in the cream and leave to rest for 20 minutes in the refrigerator. Just before serving stir until smooth and creamy.
6.Method and presentation
Briefly sear each side of the shrimps on the plancha grill. In the centre of a hot plate, arrange a shrimp, a segment of preserved Meyer lemon, a spring onion
and a generous spoonful of grapefruit jelly. Decorate with grated lime zest. Pour over the jus and complete with a swirl of coffee cream.
Recommended Nespresso coffees
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Lightly seared scarlet prawn with full-flavoured head juice, Grand Cru Exclusive Selection Nepal Lamjung
- 30 min
- Medium
Materials
Recommended Nespresso coffees
Ingredients
- Head jus
- 4 Scarlet shrimp heads
- 120 g fish stock
- 2 g ginger
- 2 g garlic
- 4 g celery sticks
- 6 g shallots
- Cognac as required
- Grilled spring onions
- 4 medium sized spring onions
- Fruity black olive oil
- Pink salt from the Himalayas
- Espelette pepper
- Grapefruit jelly
- 100 g passion-fruit juice
- 3 g agar-agar
- 100 g preserved grapefruit
- 10 cl Muscat Beaumes de Venise
- Meyer Lemon
- 100 g Meyer lemon
- 100 g granulated sugar
- Garnish
- “Nepal” Coffee Cream
- 10 cl coffee
- 1 sheet of gelatin
- 100 g cream 35 % fat
- 6 g flower honey
Inspirations
How to make !
- 1. For the meyer lemon
Leave in the freezer for a minimum of one week.
Defrost at room temperature until syrupy, reserve the segments in the juice.
2.Head Jus
Lightly brown the shrimp heads in olive oil. Add the remaining ingredients and sweat lightly
before flambéing with cognac. Moisten with fish stock.
Simmer for 10 minutes then cover and leave to infuse for a further 15 minutes. Pass through a
strainer and reduce to obtain a rich sauce.
3.Grilled spring onions
Trim and peel the spring onions, retaining some of the green stalk. Blanch then drizzle in olive oïl and brown on a plancha grill. Season with olive oil, salt and Espelette pepper and reserve at room temperature.
4.Grapefruit jelly
Boil all ingredients together for 2 minutes. Allow to cool, then blend, strain and reserve in a paper cornet.
5.“Nepal” Coffee Cream
Mix the gelatine softened in fresh coffee, add the honey, stir in the cream and leave to rest for 20 minutes in the refrigerator. Just before serving stir until smooth and creamy.
6.Method and presentation
Briefly sear each side of the shrimps on the plancha grill. In the centre of a hot plate, arrange a shrimp, a segment of preserved Meyer lemon, a spring onion
and a generous spoonful of grapefruit jelly. Decorate with grated lime zest. Pour over the jus and complete with a swirl of coffee cream.