Preparation
Step 1: Prepare the ingredients
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Remove the balls from a cucumber using a Parisienne scoop, scoop out the flesh from half an avocado and cut into scallops.
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Mark the prawns while cooking in a pan with butter over medium heat to obtain even and slow cooking so that the upper part of the body is cooked, at the end of cooking, adjust the seasoning.
Step 2: Mayonnaise
- Extract the cucumber juice and mix mayonnaise and wasabi.
- Remove the balls from a cucumber using a Parisienne scoop, scoop out the flesh from half an avocado and cut into scallops.
- Mark the prawns while cooking in a pan with butter over medium heat to obtain even and slow cooking so that the upper part of the body is cooked, at the end of cooking, adjust the seasoning.
Step 3: Andalusian Velouté
- Remove the skin from the peppers, then remove the filaments and seeds inside.
- Peel the cucumber and remove the seeds.
- Peel the tomatoes (remove the skin by plunging them into boiling water for a few seconds), then crush the flesh.
- Peel the garlic.
- Remove the germ from the garlic cloves.
- Combine the cucumber, crushed tomatoes, roughly chopped peppers, Espelette pepper and crushed garlic clove in a blender.
- Add the wine vinegar seasoning, salt, Espelette pepper and olive oil.
- Blend the vegetables until smooth, adjust the seasoning if necessary, pass through a sieve if it is a little grainy.
- Book at a cool price
Step 4: Dressing and finishing
- Place the wasabi mayonnaise on the bottom of the plate and on top the cucumber, avocado and fennel mixture, finely sliced using a seasoned mandolin.
- Add the prawns to the dressing, finish with herbs.
- Serve the Andalusian velouté separately.
