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Muscadet

Tender prawns with burrata, Taggiasca olives and peas al dente

By Nicolas Guiet, l’U.Ni – Nantes

For 4

 

Ingredients :

4 jumbo prawns (U/10)
1 creamy burrata
50 g (1.8 oz.) Taggiasca olives, drained
150 g (5.3 oz.) peas (net weight)
¼ bunch radish
50 g (1.8 oz.) chicken stock
50 g (1.8 oz.) coconut milk
100 g (3.5 oz.) heavy cream
Ginger
3 cl (1 fl. oz.) rice vinegar


Step 1 : Cook 50 g peas (1.8 oz.) in salted water and blend with the chicken stock, coconut milk and heavy cream until smooth. Filter through a sieve and season. Put the mixture in a cream whipper if possible.

Step 2 : Blend the washed, trimmed radishes in a blender to make a tapenade. Add salt, pepper, rice vinegar and ginger. Let marinate for 1 hour and then drain using a coffee filter.

Step 3 : Peel the shrimp completely, leaving the last segment of the tail. Spear them on wooden skewers to hold them straight while cooking. Season with salt, pepper and olive oil. Wrap them in an airtight fashion in film. Bake for 20 minutes at 68°C (154°F) and let cool.

Step 3 : Cook the remaining peas in salted water and then immerse them in ice-cold water to stop the cooking process. Drain once they have cooled. Season with olive oil, salt and pepper.

Step 4 : Arrange the peas on a plate.

Step 5 : Cut the burrata into 4 pieces, season with olive oil, salt and pepper and add the crushed Taggiasca olives. Place the burrata on the peas. Dot the plate with the espuma and add a small dollop of the radish condiment.