Fennel, Lime and Sumac Prawns with Russian Salad

Name: Fennel, Lime and Sumac Prawns with Russian Salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4 as an entrée
Ingredients: ½ garlic clove, mashed to a paste with salt; ½ garlic clove, mashed to a paste with salt; 2 egg yolks; 1 tablespoon Dijon mustard; 250 ml sunflower oil; 20 ml vodka; 1 sprig dill; 1 sprig tarragon, leaves only; 50 grams peas; 2 marinated artichoke hearts; 8 large prawn cutlets; ¼ teaspoon fennel seeds, toasted; zest of 1 lime, grated and dried; ¼ teaspoon sumac; 1 teaspoon extra virgin olive oil; ½ garlic clove, mashed to a paste with salt; 3 kipfler potatoes; 2 teaspoons olive oil; salt, to taste; sugar; 3 baby carrots; salt, pepper; salt, pepper

Preparation info

Serves
4
as an entrée

Difficulty
Medium
Ready in
1 hr 30

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This dish is a product of the time I spent working with Greg Malouf, Melbourne’s maestro of Middle Eastern cuisine. It combines Greg’s spice recipe with my favourite salad and the lusciousness of giant fresh prawns.

Ingredients

Russian salad

3 kipfler potatoes
salt, to taste
2 teaspoons olive oil

Fish course
Pescatarian
Sous vide

Method

Preheat a water bath to 85°C/185°F.

Peel and slice the potatoes, then seal in a vacuum pouch with the salt and oil. Peel and slice the carrots, and seal in a separate vacuum pouch with sugar, salt and oil to taste.