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 Idée recette de la Cave Beetschen entrée gastronomique poisson crustacé caviar d'aubergines crevettes mi-cuites à la coriandre et vinaigre de citron

Aubergine caviar in sundried tomato, half-cooked prawns with coriander and lemon vinegar

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people

 

3 aubergines

3 tomatoes

1 clove of garlic

3 sprigs of thyme

1 tbsp sugar

16 peeled prawn tails (size 21/25 per kg)

100g mixed salad

Olive oil

Lemon vinegar

½ bunch coriander

1 shallot

Paprika

Salt/pepper

 

 

Method

Bake the aubergines whole in the oven at 180°C for 1 hour.

Cut the aubergines in half and remove the pulp. Mix it slightly. In a saucepan, sweat the chopped garlic in olive oil without browning, add the aubergine caviar and dry it on low heat for 30 full minutes.

 

Peel the tomatoes and cut into quarters. Remove the heart and place the tomato petals on a baking tray lined with baking paper.

Salt, pepper and crumble thyme sprigs. Sprinkle with sugar and two tablespoons of olive oil and caramelise in the oven at 180°C for 45 min.

Peel the shallot and chop it finely. Fry the prawn tails in olive oil for 1 minute on each side. Add the shallot cubes, a pinch of paprika and cook for 30 seconds. Deglaze with 2 tablespoons lemon vinegar and some chopped coriander leaves slightly crushed. Season with salt and pepper. Keep in the fridge with the cooking juices.

 

 

Presentation

 

In a plate place 3 aubergine caviar dumplings and arrange on 3 petals of confit tomatoes.

Intersperse 4 prawn tails between each dumpling. Place on the middle of the plate a bouquet of mixed salad, pour some of the prawn cooking juice and a little olive oil. Garnish with coriander sprigs.

 

 

Bon Appétit!