Wild Sea Prawns, Cured Mullet Roe, Salted Egg Yolk, Sea Urchin Custard, Dried Evening Primrose

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Of all the crustaceans that I use, wild sea prawns have the most robust flavour and are able to take strong, assertive accompaniments. In this dish, a delicious, intensely flavoured custard of sea urchin is complemented by the umami-rich salted egg yolk and cured mullet roe. These potent ingredients are balanced with fresh dory roe, lemon zest and crisp fried evening primrose flowers. The harmonious deep flavours and multiple textures work together to express the inherent taste of the sea in the wild prawns.

To Finish

  • 40 medium-size fresh green wild sea prawns in the shell
  • fine sea salt
  • 100 g ( oz) clarified butter
  • 70 g ( oz) bottarga (dried salt-cured mullet roe)
  • 20 ml (¾ fl oz) grapeseed oil

Set a steamer on high. Remove the sea urchin custard bowls from the refrigerator and shake to recombine. Steam on high for approximately 10 minutes or until just set. Remove the custards from the steamer and keep warm.

Steam the prawns for approximately 1 minute. Remove from the steamer and allow to cool slightly. Wearing a pair of plastic gloves, peel the prawns while still warm. Remove the digestive tract. Split the prawns in half lengthways with a sharp knife. Put the prawns in a bowl and sprinkle with a small amount of fine sea salt.

Melt the clarified butter in a small saucepan until it reaches 60°C (140°F). Add the dory roe with lemon zest and stir. Grate half the bottarga into the butter mixture, stir to combine well and pour the mixture over the prawns. Mix to dress the prawns well in the butter mixture. Quickly heat the grapeseed oil in a non-stick frying pan until it is hot. Briefly fry the dried evening primrose flowers for approximately 30 seconds until they become crisp. Drain on paper towel.

To Plate

Remove the top layer of plastic wrap from the custards. Invert each custard onto the centre of a warmed serving bowl and peel away the bottom layer of plastic wrap. Place 10 prawn halves on top of each custard, with an even amount of dressing and roe. Shave the remaining bottarga directly over the prawns. Use tweezers to remove the salted egg yolk pieces from the oil and place 10 pieces on top of each dish and garnish with the fried evening primrose flowers. Serve.

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