Delos Prawns
“Oil Down” Delos Prawn & Turmeric Bisque by Patrice St Yves, Chef Patron at Le Gobble
Patrice St Yves, Chef Patron at Le Gobble – “Oil Down” Delos Prawn & Turmeric Bisque, Cromesquis, Sea Grapes Caviar
Ingredients
Serves 6-8
King Prawn Marinade
- 900g shell-on Delos king prawns
- 4 garlic cloves (grated)
- Thumb-sized piece of ginger (grated)
- 1 tbsp sweet smoked paprika
Bisque
- 4 tbsp olive oil
- 1 large onion (chopped)
- 1 large fennel bulb (chopped, fronds reserved)
- 2 carrots (chopped)
- 150ml dry white wine
- 1 tbsp brandy
- 300g can chopped tomato
- 500ml fish stock
- 4 tsp turmeric (Grenada saffron) or yellow Ras El hanout
- 2 generous pinches paprika
‘Oil Down’ Coco & Turmeric Bouillon
- 1 bunch young dasheen leaves, callaloo or spinach (coarsely chop)
- 1 sprig of chive and thyme (chopped)
- 1 medium carrot (peeled and quartered)
- ½ tsp scotch bonnet or habanero pepper
- 100g yellow sweet potato (peeled and diced)
- 1 yellow banana plantain (peeled and sliced)
- 350ml coconut milk
- 1 medium onion (chopped)
- 2tbsp light olive oil
- 4tbsp sea grapes
Cromesquis
- 125g cooked king prawn
- 75g potatoes
- 1 egg
- ½ clove garlic
- A few sprigs parsley
- A few basil leaves
- 1 pinch nutmeg
- 20 grams Panko breadcrumbs
- A drizzle olive oil
- Salt and pepper
Method
- Peel all the prawns. Dice 125g and set aside for the cromesquis, 400g aside for the garnish, and prepare the rest for the flash cooked carpaccio in rosace shaped. Reserve the shells for the bisques.
- To make the marinade, mix all the ingredients with salt in a bowl, add the diced king prawn, stir to coat, then cover it and place it in the fridge for 15 minutes.
- To prepare the bisque, fry the shells in the oil in a large pan for about 5 minutes. Add the onion, fennel, turmeric and carrots and cook for about 10 minutes until the vegetables start to soften.
- Pour in the wine and brandy, bubble hard for about 1 minute to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 20 minutes.
- Meanwhile, halve the prawns.
- Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.
- Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. When done, remove the pepper.
- To make the oil down bisque, place all the ingredients in the pot. Add the plantain, banana, and sweet potato on the bottom, all vegetables in the middle, and callaloo (spinach) on the top.
- Fill to the brim with the king prawn bisque and coconut milk and cook for 10 minutes. Then, when simmering, add the diced prawn and cook for 5 minutes.
- For the cromesquis, cook the potatoes in boiling salted water for about 20 minutes.
- Mash them into a puree and let cool.
- Finely chop the parsley and basil. Add them to the puree and mix. Peel and remove the germ from the garlic.
- Steam the prawns for 5 minutes and let it cool.
- Break the eggs, press the garlic, and add the ground nutmeg to the mashed potatoes. Salt, pepper, and mix. Set aside.
- Chopped the prawn and mix it with the mashed potatoes.
- Preheat the oven to 180°C.
- Make king prawn balls and roll them in breadcrumbs.
- Place the king prawn and potato balls on a baking sheet lined with parchment paper.
- Drizzle with a bit of oil and bake for 10 to 15 minutes until they are nicely golden. Alternatively, fry at 180°C for 3 minutes until golden. Reserve.
- Cut the remaining prawns in half and place onto greaseproof paper. Shape the halved prawns into rosace and brush with oil. Season and flash cook the prawns in the salamander when ready to be served.
- Gently reheat the bisque in a pan. Spoon the vegetables into a ring shape in small serving bowls and top up with the flash cooked prawns. Add the cromesquis, garnished with snipped fennel fronds and sea grape caviar. Pour the bisque onto the bottom of the plate or serve in a separate jug.
