Prawns with sorrel, cucumber and rye bread

PT3H

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Ingredients

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Marinated Icelandic prawns

Sorrel and cucumber juice

Grilled rye bread and rye crisps

  • 1 pumpernickel loaf
  • 2 tbsp of olive oil
  • salt

Pickled cucumber

  • 1 cucumber
  • 20ml of Chardonnay vinegar
  • 3g of salt
  • 3g of caster sugar

Mustard yoghurt

Lemon emulsion

  • 125ml of pomace oil
  • 3 lemons, juiced
  • 250ml of water
  • 6g of salt
  • 3g of xanthan gum
  • 5g of caster sugar

To plate

1
For the lemon emulsion, put all the ingredients in a jug and blend with a stick blender to form an emulsion. Pass through a sieve
  • 125ml of pomace oil
  • 3 lemons, juiced
  • 250ml of water
  • 6g of salt
  • 3g of xanthan gum
  • 5g of caster sugar
2
For the Icelandic prawns, mix everything together and chill until needed
3
For the mustard yoghurt, mix all the ingredients together in a bowl except for the yoghurt. Make sure the sugar dissolves. Fold in the yoghurt and chill until needed
4
For the pickled cucumber, peel the cucumber and cut into random shapes roughly the same size. Add the vinegar, salt and sugar and marinate for 2 hours. Stir every 20 minutes. Drain
  • 1 cucumber
  • 20ml of Chardonnay vinegar
  • 3g of salt
  • 3g of caster sugar
5
For the sorrel and cucumber juice, put everything in a blender and blend to a juice. Pass through a fine sieve. Chill until needed
6
For the rye bread, cut 4 3-4mm thick slices off the loaf. Put in a pan with some of the olive oil and fry for 30-40 seconds on each side. Cool
  • 1 pumpernickel loaf
  • 2 tbsp of olive oil
7
For the rye crisps, heat the oven to 160°C/Gas mark 3. Cut 4 1-2mm slices off the loaf and lay on a baking sheet lined with baking paper
8
Season with olive oil and salt and bake for 5-6 minutes until crisp
9
Stack the prawns in the centre of a plate and carefully arrange the remaining elements around the stack. Finish with a scattering of leaves
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