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Prawns with foie gras, melon gazpacho and dehydrated capers
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.
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
3
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
4
Preheat the oven to 150℃/gas mark 2
5
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
7
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
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.