Prawns with foie gras, melon gazpacho and dehydrated capers

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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.

First published in 2015





  • 16 prawns, preferably purple, shelled and deveined
  • 1 knob of butter
  • 120ml of Passito di Pantelleria wine

Crispy capers

  • 1 handful of capers

Melon gazpacho

  • 1 cantaloupe melon
  • 1 tbsp of raspberry vinegar

Foie gras


  • fresh thyme
  • flaky sea salt


  • Blender


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
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
  • fresh thyme, to garnish
  • flaky sea salt
First published in 2015

With over thirteen varieties of fish on his menu on any given day, Andrea Sarri has made a name for himself as one of northern Italy’s most accomplished seafood chefs.

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