400 g cold-water prawns (cooked and peeled or shell-on)
Dried lemon slices
Green herbs (dill, basil, chives, chervil)
Chips from ryebread
Defrost the cold-water prawns. If you are using shell-on prawns, peel of the shell.
Cook the egg in a sous vide for 20 min. at 69 degrees. Let it cool and peel the egg. Peel the egg, the eggwhite should be firm enough to separate it carefully from the eggyolk. Be careful, the eggyolk will still be liquid.
Whisk a lemon mayonnaise with lemon zest and juice, season to taste.
Blend a Sauce Verte from mayonnaise, creme fraiche, mustard and green herbs.
Slice rings of leek (1 - 1,5 cm) and fry them.
Make a green oil from rapeseed oil and herbs. Blend rapeseed oil and fresh herbs (dill, parsley, basil, chervil, chives etc.) between 40°C & 60°C until completely blended. Strain through a coffee filter to extract the green oil. Slowly stir in maltosec until the oil turns to powder/snow.
Start by creating an artistic splatter of Sauce Verte and lemon mayonnaise. Arrange the leek, egg, cabbage leaves and ryebread chips around it and finish by placing a handfull of cold-water prawns and sprinkling the green snow on top.