Tartare

Ingredients:

• 250g (½ lb) Jerusalem artichoke
• white of half a leek
• 1 bay leaf
• 1 sprig of thyme
• 1½ potatoes
• 3 slices of lean bacon (unsmoked)
• 200ml (6¾ fl. oz) crème fraîche
• 150ml (3½ fl. oz) milk
• 400ml chicken stock
• 200g (7oz) cauliflower cut into small florets
• 4 sticks of celery (strings removed and cut into small pieces)
• horseradish
• 1 garlic clove
• black radish
• lemon
• sour cream
• 8 prawns (peeled)
• garlic
• chives
• tarragon
• purple shiso

Preparation:

Jerusalem artichoke soup
Clean the vegetables. Briefly heat in a pan and deglaze it with the stock. Then leave it to simmer gently. Purée with the Silver Stick Mixer. Rub through a fine sieve and season with lemon juice, salt and pepper.

Tartare
Fry the cauliflower and celery on the Princess Table Chef™. Keep the vegetables crisp. Transfer the vegetables to a bowl and add salt, pepper, a little lemon juice, some grated horseradish and some sour cream. Mix all ingredients together well.

Prawns and presentation
Place picks (or spacers) at the centre of the plate and fill it with the tartare of cauliflower. Grill the prawns on the Princess Table Chef™ until just tender with a little salt and pepper. Put the prawns on the tartare interspersed with some slivers of radish and a spice mix of shiso and tarragon. Using the Silver Stick Mixer, beat the soup until light and airy. Pour it around the tartare.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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