Jumbo Prawns With Tricolor Vegetables
|Bell pepper||To Taste|
|Parsley||15 , chopped|
|Onion||10 , chopped|
|Garlic||5 , chopped|
Marinate the prawns in olive oil,salt and pepper.
Cut the bellpepper and tomato into small dices.
Cut the mushroom into half and slice.
For the foam:
In a sauce pan,sauté onion and garlic in butter.Add in roughly cut fennel and sauté.Pour the milk and allow the fennel to cook on a slow flame.
In a hot pan pour olive oil and seal the prawns and put it into theoven at 180 degrees for 7-8 mins.
Saute the bellpepper,tomato in onion and garlic.Add parsley and adjust seasoning.
Saute the mushrooms in olive oil and reduce in white wine.Adjust the seasoning.
Add some chicken stock,butter and lemon juice to the prawns in the same pan over a flame.Allow to reduce until glazing consistency is achieved.Glaze the prawns well.
Make a tower of the veg n mushrooms in the centre of the plate using a round mould.Place the prawns around the veg.Pour the foam all around the plate.Drizzle some green oil and micro herbs to enhance the dish.