Summer Avocado, Shrimp and Grapefruit Tian

New recipe
Credit: DG productions – Françoise Nicol

Avocado and shrimp are a match made in heaven. For a bit of variety, Alain Ducasse has created a summer tian marrying these these ingredients with grapefruit. The avocado and grapefruit are seared before being arranged with the shrimp. The cocktail sauce can be brought together in the few minutes this tian spends in the oven, and then dinner is served.

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Ingredients (1 people)



Step 1: Tian

Remove the heads of the shrimp from the bodies. Remove the shell. Cut 2 mm along the back of each shrimp, and use a toothpick to remove the intestine.

Halve the avocados with a chef’s knife. Tap the blade of the knife into the pit to remove it without damaging the avocado. Peel the avocado halves with a paring knife. Drizzle them with lemon juice. Cut into 5-6 mm thick slices.

Supreme the grapefruit: to do so, remove the top and bottom, then cut the skin away in vertical strips, following the curve of the fruit and removing all of the white pith. Then remove the sections of grapefruit by cutting each supreme away from the pith separating it from the other sections. Squeeze any remaining juice from the pith over a bowl.

Peel the onion, halve it, and then dice it: cut each half lengthwise (without cutting to the root), first lengthwise then widthwise.

Heat a tablespoon of oil in a pan. Sear the avocados for 90 seconds per side over high heat. Season with salt and pepper, and set on a plate. Preheat the oven to 210 °C (th. 7). Place the diced onion into the frying pan with a tablespoon of oil. Season with salt and pepper, and cook for 1 minute over high heat, stirring regularly. Place on the plate with the avocado.

Add another tablespoon of oil to the pan. Drain the grapefruit supremes and sauté them 30 seconds over high heat. Place on a new plate.

Place 3 slices of avocado sprinkled with onions in the baking dish. Add an avocado supreme and a shrimp. Continue until the dish is filled.

Drizzle with the reserved grapefruit juice. Bake 8 minutes.

Step 2: Cocktail Sauce

Prepare the sauce: separate the egg yolk from the white, reserving the yolk. Season it with salt and pepper, and mix to combine. Add the Tabasco. Add the mustard and the ketchup, and mix to combine.

Incorporate the lemon juice, and whisk together. Add the grapeseed oil drop by drop, whisking vigorously. Finish by mixing in the cognac.

Remove the tian from the oven. Sprinkle with fleur de sel and ground peppercorns. Serve warm or cold, with the cocktail sauce.

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