Les Gambas Recipe
Atlantic prawns, peas, parsley, cured pork belly, Champagne sabayon
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Ingredients
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Seafood
Vegetables
Meat
Sauce
Method
Preparation
- 1
Prepare the pork belly
Dice the cured pork belly into small cubes and render the fat in a frying pan over medium heat until crispy. Remove and set aside.
- 2
Cook the prawns
In the same pan, add the prawns and sauté for 2-3 minutes until they turn pink and opaque. Remove from heat and set aside.
- 3
Blanch the peas
In a pot of boiling salted water, blanch the peas for 2 minutes. Drain and immediately place in ice water to stop the cooking process. Drain again and set aside.
Champagne Sabayon
- 4
Make the sabayon
In a heatproof bowl, whisk together the egg yolks and Champagne. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume.
- 5
Incorporate butter
Remove from heat and gradually whisk in the cold butter until fully incorporated. Season with salt and white pepper to taste.
Assembly
- 6
Plate the dish
On a serving plate, arrange the sautéed prawns, blanched peas, and crispy pork belly. Drizzle the Champagne sabayon over the top and garnish with chopped fresh parsley.