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Pea and prawns with dashi jelly

by
Daniel Clifford
Pea and prawns with dashi jelly
  • Canapé
  • medium
  • 4
  • 45 minutes, plus 6 hours setting time

PT45M

PT6H

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Ingredients

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Metric

Imperial

Prawns

Pea purée

  • 100g of frozen peas
  • 60g of butter
  • 10ml of double cream

Pea velouté

  • 1/4 onion, chopped
  • 125g of potatoes, peeled and chopped
  • 250ml of chicken stock
  • 275g of frozen peas
  • 375ml of double cream
  • 1 tbsp of lemon juice
  • 1/2 tbsp of oil
  • salt

Dashi jelly

  • 330ml of mineral water
  • 5g of kombu
  • 3g of agar agar
  • 15g of bonito flakes

To plate

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Equipment

  • Food processor or blender
  • Thermometer
  • Shallow flat plastic container

Method

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1
Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly
2
For the pea purée, blanch the peas in boiling water for 3 minutes until tender. Reserve 4 spoons of the peas for a garnish and blend the rest in a food processor until smooth
  • 100g of frozen peas
3
Make a beurre noisette. Heat the butter in a pan until it reaches a dark golden brown colour and has a nutty aroma. Heat the double cream in a separate saucepan over a gentle heat and add it to the pea mixture with a third of the beurre noisette. Pass through a sieve and chill immediately
  • 60g of butter
  • 10ml of double cream
4
To make the pea velouté, heat the oil in a pan and sweat the onion. Add the potato and the chicken stock and bring to the boil. Add the peas and cook for 5 minutes, then add the cream
  • 1/2 tbsp of oil
  • 1/4 onion, chopped
  • 125g of potatoes, peeled and chopped
  • 250ml of chicken stock
  • 275g of frozen peas
  • 375ml of double cream
5
Cook for another 2 minutes and blend with the remaining beurre noisette, a pinch of salt and the lemon juice. Pass through a sieve and chill immediately
6
Steadily heat the water, kombu and agar agar to 62°C for 1 hour
  • 330ml of mineral water
  • 5g of kombu
  • 3g of agar agar
7
Add the bonito flakes, then bring to the boil and pass through a sieve into a greased flat plastic container that is at least 2cm deep
  • 15g of bonito flakes
8
Leave the dashi to set for 6 hours and then dice into perfect cubes. Cook the peeled prawns in a hot pan for 1 minute on each side
9
To assemble, divide the pea purée into small bowls, and repeat with the velouté. Place these bowls on a plate. Heat the 4 spoons of cooked peas in the butter, then top the purée with a spoon of peas, 2 pea shoots, 2 prawns, and 5 dices of jelly per dish
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Daniel Clifford
Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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