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Ingredientes
- 12 x King Prawn Tails, (shelled)
- 100 ml Fromage Frais
- 1 x Shallot, (small - minced)
- 1 tsp Lemon Juice
- 100 gm Fennel, (finely minced)
- 8 sprg Basil
- 10 lrg Plum Tomatoes
- 2 dl Balsamic Vinegar
- 2 tsp Salt
- 2 tsp Grnd White Pepper
- 4 x Leaves Gelatine
- 20 lrg Plum Tomatoes
- 1 piece Muslin Cloth, (16" x 16")
Direcciones
- Tomato Coulis
- 1. Blend the tomatoes, vinegar and seasoning together.
- 2. Soften the gelatine in cool water, then heat it in a little of the hot coulis.
- 3. Return this to the remaining coulis, mix well and allow to set slightly over ice in a mixing bowl.
- 4. Combine the Fromage Frais with the shallot and lemon juice. Place on Tbsp. in the middle of each serving plate.
- Tomato Juice
- 5. Blend the tomatoes for 30 seconds, and hang in cloth for 6 - 8 hrs.
- Prawns
- 6. Poach prawns in water with orange zest, lemon zest, fennel, basil, orange juice and pernod.
- 7. When cooked, chill.
- 8. With the fromage frais on each plate, spoon over the tomato coulis, covering it completely.
- 9. Slice some cherry tomatoes and place five slices onto the coulis.
- Allow this to refrigeratefor 1 hour.
- 10. Take the juice and season. Also season the Prawn Tails.
- 11. Arrange the tails neatly in the middle of each plate. Spoon over the tomato essence and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1235mg | 51% |
| Potassium 101mg | 3% |
| Total Carbs 14.07g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 11.34g | 8% |
| Protein 1.47g | 2% |
