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