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This starter from Andrea Sarri pairs the light, sweet flesh of prawns with the richness of foie gras. The melon gazpacho lifts the dish and provides a lovely element of refreshment.
Preheat the oven to 100℃
Put the capers on a tray and place in the oven to dehydrate for 1 hour, or until dried. Blend the capers to make a rough powder
1 handful of capers
Peel the melon and chop into chunks. Blitz in a blender, adding the raspberry vinegar to combine. Set aside in the fridge until ready to serve
1 cantaloupe melon
1 tbsp of raspberry vinegar
Preheat the oven to 150℃/gas mark 2
Place a frying pan over a high heat. Dredge the escalopes of foie gras in the icing sugar then sear them in the hot pan, for about 1 minute on each side. Place in the oven to finish cooking for 4 minutes
4 foie gras escalopes
icing sugar for dusting
To cook the prawns, melt the butter in a frying pan and add the prawns, cooking for only a minute or so on each side. Once cooked, pour in the Passito
1 knob of butter
120ml of Passito di Pantelleria wine
To plate, pour a spoonful of the gazpacho onto each plate and place the prawns on top. Add a piece of foie gras and place the dehydrated capers around the plate. Garnish with fresh thyme and add some flakey sea salt to the foie gras