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Method

Courgette brunoise:

Cut the 200 g of courgette in brunoise and season with piment d'espelette chilli, salt, pepper and cumin. Brown gently in a pan and set aside still crunchy.

 

Prawn forcemeat: 

Thickly chop half the prawns and add 10 cl cream, 2 egg whites, diced parsley and 30 g of bleached shallots. Season with salt, pepper, piment...

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Method

Courgette brunoise:

Cut the 200 g of courgette in brunoise and season with piment d'espelette chilli, salt, pepper and cumin. Brown gently in a pan and set aside still crunchy.

 

Prawn forcemeat: 

Thickly chop half the prawns and add 10 cl cream, 2 egg whites, diced parsley and 30 g of bleached shallots. Season with salt, pepper, piment d'espelette chilli and a spoonful of nut oil. Whisk in a bowl.

 

Foie-gras butter with pepper:

Chop the shallots (20 g) and sauté in olive oil. Do not brown. Add 20 cl of white wine and reduce. Put everything together with 100 g butter, 10 g Jamaican pepper, 10 cl cream and 100 g foie-gras terrine. Add 10 cl full milk to lighten and emulsify the sauce.

 

Ravioli

Prepare prawn ravioli: place the prawn forcemeat at the base, then a slice of courgette and close with another layer of pasta. Season well. Poach for 4 mins in boiling, salted water.

 

Dressing

Cut asparagus in 3 mm thick brunoise with a cutter, add the ravioli (2 units) and serve the sauce separately. Enjoy!

 

Chef's tip:

The ravioli can be kept in the freezer once prepared. Dust a plate with flour and then place the ravioli flat on the plate without overlapping. Cooking from frozen: 6 minutes (not 4). 

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Ingredients 4 persons
  • 500 g Local prawns
  • 200 g Courgettes
  • 200 g Prawn forcemeat
  • 100 g Foie-gras terrine
  • White butter
  • Thin Chinese ravioli dough.
Recipes. The Cook & Chef Institute