Ocean King Prawns
Served on a tomato and basil compote, topped with cucumber spaghetti, enhanced with sauce vert and topped with salmon pearls
Tomato Compote
Roma Tomatoes
Olive Oil
Bay Leaf
Thyme
Peppercorns
Garlic, peeled
Basil, julienne
Blanch, refresh, skin, seed, and dice the roma tomatoes.
Bring the olive oil up to approx 60°c, add all remaining ingredients and allow to infuse while cooling down to room temperature. Do not refrigerate. When cool pick out the bay leaf, thyme, peppercorns, and garlic and disgard.
Sauce Vert
Curly Parsley
Garlic, crushed
Olive Oil
Seasoning
Place all ingredients in a vitimiser. Blend until sauce reaches a fine pesto consistency, pass through a fine strainer.
Garnish
Giant Ocean King Prawns
Continental Cucumber
Salmon Pearls
Chervil
Peel and devain the prawns leaving tails on and allowing 2 per portion.
Peel and de-seed the cucumber, cut into spaghetti on a mandolin lengthwise, lightly season.
Using a pastry cutter or similar device, place tomato compote in the cutter in the center of the plate. Then on top of this arrange the cucumber spaghetti in a fashion that will prevent it from protruding when the cutter is removed.
Drizzle the sauce vert around the outside of the plate. Carefully remove the cutter. Arrange prawns on top of the cucumber. Top with salmon pearls and a sprig of chervil.
