King prawns with nut butter on a bed of leek salad

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king prawns

100 g butter
450 g king prawns
salt
Heat the butter until it turns a nut-brown colour. Sieve the butter through a coffee filter. Put the nut butter with the king prawns into a bag and vacuum seal on level 1. Place the bag in the cooking tray and into the cold cooking space. Steam.
Steaming 53°C for 20 Mins

Leek salad

400 g leek
Wash the leeks and cut them into 4 cm long julienne strips. Put them into a bag and vacuum seal it on level 2. Place the bag in the cooking tray and into the cold cooking space. Steam.
Put the food in
Steaming 86°C for 20 Mins
6 tbsp olive oil
4 tbsp lemon juice
A little lemon zest
Salt
1 tsp mustard
Pepper, freshly milled, black
For the vinaigrette, stir all the ingredients together well. Add the warm leek and mix well.

Arranging on the plate

30 g hazelnuts
Coarsely chop and dry-fry the hazelnuts. Sear the cooked prawns briefly on both sides in a little nut butter from the bag. Season with salt.
Arrange the prawns on top of the leek salad and sprinkle over the dry-fried hazelnuts.
  • Perforated cooking tray, 430 × 370 × 25 mm
  • Vacuum bag
Quantity Ingredient
1 tsp mustard
30 g hazelnuts
A little lemon zest
4 tbsp lemon juice
400 g leek
6 tbsp olive oil
100 g butter
450 g king prawns
salt
Salt
Pepper

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