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Cold-water prawns with lemon mayo, sauce verte and green snow

Cold-water prawns with lemon mayo, sauce verte and green snow

  • Cold-water prawns
Time:30 min
Time:30 min


400 g cold-water prawns (cooked and peeled or shell-on)

1 leek



4 eggs

Cabbage leaves

Dried lemon slices


Rapeseed oil



Sauce Verte: 



Creme fraiche

Green herbs (dill, basil, chives, chervil)

Chips from ryebread

Cooking instructions

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. 

Next recipe: Fried prawns with honey and soya sauce served with coarse ratatouille and feta