Prawns with foie gras, melon gazpacho and dehydrated capers

Ingredients

Fish & Shellfish

  • 16 prawns, preferably purple, shelled and deveined

Dairy

  • 1 knob of butter

Alcohol

  • 120ml of Passito di Pantelleria wine

Store Cupboard

  • 1 handful of capers
  • icing sugar for dusting
  • flaky sea salt

Fruit & Vegetables

  • 1 cantaloupe melon

Oils & Vinegars

  • 1 tbsp of raspberry vinegar

Speciality Ingredients

  • 4 foie gras escalopes

Salad & Fresh Herbs

  • fresh thyme