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Red prawns from Porto Santo Spirito, lemon and honey emulsion and marinated cavolo nero

Red prawns, lemon and honey emulsion and marinated cavolo nero

PT1H

1
Slice the tough stems from the cavolo nero leaves and discard. Wash the leaves, pat dry and finely shred into a large bowl, adding just enough oil and salt to coat and season
  • 1 head of cavolo nero, 12 leaves only
  • extra virgin olive oil
  • salt
2
Roughly chop the capers and stir through the cavolo nero along with the chopped spring onion. Cover the bowl and leave to marinate in the fridge for at least 30 minutes
  • 1 tbsp of capers, drained and rinsed in cold water
  • 1 spring onion, white part finely sliced
3
Whisk together the honey and lemon juice in a bowl until combined. Continuing to whisk vigorously, pour a steady stream of olive oil into the mixture until completely emulsified. Cover and set aside until needed
  • 70g of honey
  • 35g of lemon juice
  • 180g of extra virgin olive oil
4
For the sauce, remove the shells and heads from the red prawns and then use a toothpick to remove the eyes. Reserve the prawns for serving, and transfer the heads and shells to a blender with the sparkling water and olive oil. Blitz together for 20 seconds
  • 12 red prawns
  • 75ml of sparkling water
  • 75ml of extra virgin olive oil, light
5
Use a spoon to press the mixture through a fine sieve to extract the prawn liquid, discarding the crushed heads and shells
6
To serve, pour a spoonful of the lemon and honey emulsion into the centre of each serving plate and add 3 prawns. Spoon small mounds of the cavolo nero on top and decorate the plate with a little of the prawn head sauce

Ingredients

Metric

Imperial

  • Red prawns

  • Marinated cavolo nero

  • Lemon and honey emulsion

  • Prawn head sauce

    • 75ml of sparkling water
    • 75ml of extra virgin olive oil, light

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