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; 1 teaspoon extra virgin olive oil; ¼ teaspoon sumac; 250 ml sunflower oil; 1 tablespoon Dijon mustard; 2 egg yolks; 20 ml vodka; 1 sprig tarragon, leaves only; 3 kipfler potatoes; 1 sprig dill; salt, to taste; 2 teaspoons olive oil; 3 baby carrots; salt, pepper; sugar; 50 grams peas; zest of 1 lime, grated and dried; ¼ teaspoon fennel seeds, toasted; 8 large prawn cutlets; 2 marinated artichoke hearts

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

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.