Gambero Rosso Ceviche, Parsley, Artichoke, Sorrel
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
Serves 4 Prep time 2 hours
Cook time 25 minutes
1 litre water
200g Italian parsley
200g baby spinach
100ml grapeseed oil
- Heat a big pot with water.
- Pluck leaves off Italian parsley. Set parsley stalks aside for the prawn vinaigrette.
- Blanch parsley leaves and spinach for 15-20 seconds. Cool leaves in ice water.
- Drain parsley and spinach. For best results, transfer into a Pacojet beaker and freeze overnight. Blend once until finely puréed, then freeze again. Blend a second time with Pacojet. Mix purée with grapeseed oil while blending.
- Alternatively, if a Pacojet is unavailable, blend the parsley leaves and spinach with grapeseed oil in a normal blender. Once well-blended, strain mixture through a fine mesh cloth and reserve the oil. Discard the remaining spinach or parsley particulates.
gambero rosso ceviche
12 Gambero Rosso (prawns) (available from Classic Fine Foods) juice of ½ lime
40ml extra virgin olive oil
1-2g sea salt
- Peel prawns and set aside heads and shells. Devein prawns and discard guts.
- In a bowl, marinate prawns with fresh lime juice, extra virgin olive oil and sea salt for 5 minutes before serving.
20ml olive oil
reserved prawn heads and shells
10g garlic, crushed
5g coriander seeds
5g black peppercorns
2 fresh bay leaves
100g carrots, diced
100g onions, diced
100g cherry tomatoes, diced
200ml white wine, to deglaze
extra virgin olive oil
- Heat a pot with olive oil over medium heat and roast prawn heads and shells for 5 minutes.
- Add crushed garlic, coriander seeds, black peppercorns, fresh bay leaves, parsley stalks, and diced carrots, onions and cherry tomatoes. Roast for 15-20 minutes, stirring from time to time.
- Deglaze with white wine and reduce by half. Fill pot with just enough water to cover the prawn heads and shells, then simmer for 1 hour.
- Strain mixture, then reduce remaining liquid by half, or until thickened and an intense prawn flavour is achieved.
- Strain vinaigrette through a very fine mesh cloth. Set aside to cool. Once cooled, mix in 1 part extra virgin olive oil to every 4 parts stock. Set vinaigrette aside.
4 globe artichokes
40ml olive oil, for sous vide
40ml olive oil, for roasting
salt and black pepper, to taste
1 clove garlic, crushed
1 sprig of thyme
extra virgin olive oil
200ml grapeseed oil, for frying
- Peel and clean globe artichokes. Remove the hairy fibres in the core.
- Set aside 2 artichokes to make the artichoke chips. Sous vide the other 2 artichokes in olive oil at 85°C for about 30-40 minutes (depending on size), until fully cooked.
- Remove artichokes from the bain-marie or steamer and place the sous vide bag in an ice bath to cool. Keep artichokes stored in its vacuum bag if you don’t use them immediately – they can keep for up to 10 days in the fridge.
- Finely dice cooked artichokes, then roast in olive oil and season with salt, black pepper, crushed garlic and thyme.
- Once roasted, place cooked artichokes in a small bowl and drizzle with extra virgin olive oil. Set aside.
- To make artichoke chips, use meat slicer to cut raw artichokes as thinly as possible, then fry in grapeseed oil.
- Once fried and crisp, transfer chips onto kitchen towels to absorb excess oil. Store in a dehydrator until needed. Discard chips after 2 days.
16g Caviaroli or olive oil caviar (available from Classic Fine Foods)
12 red veined sorrel leaves (pre-order from FRESHdirect)
- Toss Gambero Rosso in vinaigrette. Plate with marinated artichokes, prawn vinaigrette, parsley oil and Caviaroli. Top with artichoke chips and red veined sorrel, then serve.