Recipe: Tiger prawns mille-feuille with lime-coriander dressing by Petr Bureš, Chef of Bellevue
16.12.2014Company: Zátiší Group
Petr Bureš, Chef of Bellevue is sharing with you his recipe that you can prepare at home.
Recipe for 4 SERVINGS
INGREDIENTS:
MILLE -FEUILLE
8 tiger prawns
1 avocado
1 stick of carrot
1 piece of fennel
1 onion
200 ml of white wine
300 ml of water
200 g of mixed greens
(frisee, lollo biondo,
lollo rosso, radiccio)
DRESSING
25 ml of pasteurised egg yolk
1 tea spoon of Dijon mustard
25 ml of lime oil
200 ml of olive oil
60 ml of water
1 bunch of cilantro
juices from 1 lime + 1 lemon
salt, pepper
1) Use wine, water and root vegetables to prepare a medium in which topoach the cleaned prawns for about 6 minutes
2) Mix the egg yolks with Dijon mustard, olive and lime oil, salt and pepperand dilute with water if needed.
3) Divide the finished dressing into two halves and add the chopped cilantromixed with oil in one and the lime juice in the other.
4) In a bowl, toss the mixed greens with the lime dressing and prawns.
SERVING TIPS:
Place avocado slices between layers of the salad and season with cilantro dressing. It is possible to sprinkle the final product with grind dried seaweed.
Bellevue Restaurant scores in Grand Restaurant Survey: to read the press release and more information about Chef Petr Bureš click here.
