Mediterranean King Prawns with Chilled Summer Vegetables
- 12 Genoan gulf king prawns
- olive oil
- fleur de sel
- extra-virgin olive oil
- 1 lemon
- 3 1/2 ounces wedges oven-dried tomatoes (100 g)
- 1 green onion
- 2 shallots
- 2 celery ribs
- 1/2 fennel
- 5 garlic cloves
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 3/4 ounces mushroom trimmings (50 g)
- 2 dried orange rinds
- 2 dried lemon rinds
- 1 bunch fresh coriander
- 1 sprig thyme
- 1 bay leaf
- 2 green leek leaves
- 1 cup dry white wine (20 cl)
- 1 quart light chicken stock (1 l)
- cooking olive oil
- parsley stems
Step 1: King Prawns
Remove the heads of 8 of the 12 king prawns. Set them aside to make prawn jus.
Being careful not to remove the heads of the four remaining king prawns, shell all 12 prawns, leaving the last ring of shell closest to the end and the tail still attached. Spread the king prawns out carefully on a rack, cover with plastic wrap, and set aside in a cool place.
Step 2: Greek-Style Stock
Peel, wash and dry all the vegetables.
Cut the onion, shallots, fennel and celery branches into 1/15 inch (2 mm) thick slices.
Make a bouquet garni with the leek leaves, thyme sprig, bay leaf, and parsley stems.
Wrap the coriander seeds and peppercorns in a muslin pouch.
Peel the garlic cloves, split in two, and remove the sprout.
Wash and pat the mushroom trimmings dry.
Heat a drizzle of olive oil in a cast-iron pot. Sweat the onion, shallots, fennel, celery, garlic, and mushroom trimmings without browning. Season a bit with salt, cover, and stew for 5 minutes. Add the spice pouch, the bouquet garni, and the dried citrus rinds.
Deglaze with the white wine, reduce by half, and moisten with the light stock. Bring to a boil, skim, and stew for 30 minutes on the edge of the range.
At the end of the cooking time, remove the pot from the heat and let stand for 10 minutes.
Filter the stock through a fine-meshed chinois, pour into a clean bowl, and cool immediately.
This stock can be flavored in different ways, with tomato, paprika, curry, saffron, etc.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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