Name: Myler Prawns, Pink Fir Apple Potato, Roast Shrimp Dashi
Yield: Serves 4
Ingredients: 300 g brown shrimps, peeled and cooked; Onions, peeled; Olive oil, as needed; 10 g 12-year balsamic vinegar; 1 litre whole milk; 15 g sea purslane; 15 g rock samphire; 125 g buttermilk; 8 g white wine vinegar; Salt and pepper, to taste; 50 g small English pickling; Salt, to taste; 35 g sugar; 65ml white wine vinegar; 100ml water; 48 Myler prawns, raw and peeled; large sprig of thyme; 50 g unsalted butter; 100 g treacle-cured bacon; 2 crushed cloves of garlic; ½ white onion, peeled and sliced; 3 cloves of garlic, crushed; 500ml white chicken stock; 50 g brown butter; 500 g pink fir apple potatoes

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Fresh Curd

1 litre whole milk
125 g buttermilk
8

Main course
Gluten-free

Method

Fresh Curd

Mix the milk, buttermilk and vinegar. Separate half the mix into a pan and place the other into a sous vide bag.
Place the sous vide bag into a water bath at 85°C for 45 minutes.
Bring the remaining curd in the pan to the boil.
Leave both to settle, then pass them separately thro