Chef's November Recipe
Prawn and Mussel Aioli (4)
Ingredients
400g |
Tiger Prawns 12/20 |
120g |
Mussels (cooked and chilled 1/2 shell) |
100g |
Aiolie |
80g |
1/2 Ripe Sundried Tomatos |
50g |
Lemon Confit Marmelade |
150g |
Fennel |
40g |
Coriander |
100g |
Vegetable Mariniere |
40g |
Yellow Frisee |
30g |
Red Capcicum Julienne |
20ml |
Extra Virgin Olive Oil |
20g |
Balsamico Reduction |
5g |
Paprika |
Method
Peel prawn head on and tail on, marinate it in rosemary,thyme, lemon and olive oil, cook it a la plancha |
Fill mussel with aiolie, spraid paprika on top of it, keep it in chiller. |
Blanch fennel in fond blanc, make it cold and mix it with tomato, red capcicum, coriander leave, seasonink, olive oil and balsamico |
Place the salad then prawn and mussel on plate and vegetable mariniere around |