Fennel lime sumac prawn on Russian salad
January 9, 2013
This dish is summer itself. Rich juicy king prawn in sweet citrus spice, on a tipsy salad of vegetables. The spice powder for the prawns I learnt of Greg Malouf – Melbourne’s Middle Eastern maestro of cuisine – when we used to do our Sunday Arabesque banquets together at Stones of the Yarra Valley. Greg is now off sharing his cooking talent with the world and I am totally absorbed in all things sous vide.
For the Prawns
8 as an entree 16/20 Prawn cutlets
¼ tsp Fennel seed, toasted
1 lime zest only, grated and dried
¼ tsp Sumac
Salt to taste
For the Salad
3 Kiphler, peeled and sliced
3 Baby carrot peeled and sliced
50 gm Peas blanched and refreshed
2 Marinate artichoke hearts
2 tsp Pure olive oil
Sugar
Salt to taste
For the Mayonnaise dressing
½ clove Garlic mashed to a paste with salt
2 Yolks 1 tablespoons Dijon mustard
250ml Sunflower oil
20 mls Gray Goose vodka
1 sprig Dill, finely chopped
1 sprig Tarragon, leaves only, finely chopped
Devein the prawns and set aside in the fridge. In a mortar and pestle or spice mill grind the fennel, lime zest and sumac to a powder, season to taste and rub gently in to the prawns. Seal in a vacuum pouch with a teaspoon of extra virgin olive oil on medium. Cook for thirty minutes at 56°C using your Polyscience immersion circulator. For the salad seal the potato in a vacuum pouch with salt and oil, and the carrot in a separate vacuum pouch with sugar, salt and oil to taste. Cook for sixty minutes at 85°C using your Polyscience immersion circulator. Whisk the garlic, yolks and mustard until light. Continually whisk whilst adding the oil in a thin stream to produce a thick mayonnaise. Stir the vodka in to the mayonnaise , add the herbs in at the last minute and season to taste. Toss all salad ingredients with dressing and serve topped with prawns.