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.
Готування на парі 53°C протягом 20 хв

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.
Засунути страву для готування
Готування на парі 86°C протягом 20 хв
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
Кількість Інгредієнт
1 tsp mustard
4 tbsp lemon juice
400 g leek
450 g king prawns
Salt
6 tbsp olive oil
30 g hazelnuts
100 g butter
A little lemon zest
Pepper
salt

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