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

Dale 2

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
Salt to taste

Baby carrots

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

Fennel, lime, sumac prawn

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.