Prawn, avocado and fennel with oat cracker


For the main dish:

  • 4 cooked king prawns (large)
  • 120g avocado guacamole
  • 2 mini courgettes
  • 1 small fennel
  • 1 Shiso Leaves Purple
  • ½ punnet Ghoa cress 
  • 100ml fish stock 
  • 1 small pinch of turmeric, paprika and salt
  • 2g sosa emulsion 

For the oat cracker (4 crackers):

  • 3 tbsp oat 
  • 6 tbsp water 
  • 20g melted butter 
  • ½ punnet Adji Cress
  • ½ punnet Ghoa Cress  


For the main dish:

  • Using a peeler, peel the mini courgette all the way in order to get some long and fine strips.
  • Blanch the strips in boiling salty water for a few seconds and refresh.
  • Trim the fennel bulb and cut into 4 portions and cook/blanch in the same water as the courgette. Refresh in cold water and drain.
  • Peel the cooked king prawns and reserve.
  • Make a small fish stock for the sauce with the peeling of the prawns, the trimmings of the fennel, 150ml of water, one pinch of turmeric, paprika and salt.
  • Reduce by half, pass through a mousseline cloth and emulsify with the emulsion paste.
  • Place the Shiso Leaves Purple slightly of centre of the plate.
  • Put the freshly made guacamole in a piping bag, make use of a star-shaped piping nozzle.
  • Dress the plate add the oat cracker on top and serve.

For the oat cracker:

  • Mix the oat and water together in a small bowl, pour in a pan and cook for 5 minutes approx. / or place the bowl in the microwave and cook for 3 minutes.
  • Using a non-stick mat baking paper, spread the cooked oat on the mat with a spatula.
  • Cook in a hot oven for 8 to 10 minutes.
  • Once cooked and slightly cool, cut the “large tuile” into 4 crackers using a scissor.
  • Once completely cold, brush each cracker with the melted butter, add the freshly cut cresses on top of each one and place on top of each plate.

Recipe: Franck Pontais

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