King prawns with nut butter on a bed of leek salad
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 |
---|---|
4 tbsp | lemon juice |
100 g | butter |
30 g | hazelnuts |
6 tbsp | olive oil |
salt | |
400 g | leek |
Salt | |
450 g | king prawns |
A little | lemon zest |
1 tsp | mustard |
Pepper |
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