DUBLIN BAY PRAWN WITH FIG AND FOIE

Andreu Genestra

2017

INGREDIENTS:
Grilled prawns:
4 Dublin Bay prawns
60 gr sugar
40 gr salt
30 gr onion
10 gr chives
Worcestershire sauce
1 egg yolk
Salt
Sichuan pepper
Fig cooked in onion stock:
20 figs
200 gr onion
1 litre water
Toasted barley, ground
Dublin Bay prawn skins, dehydrated and ground
Prickly pear juice:

125 gr onion
350 gr prickly pear flesh
50 ml suquet sauce
25 gr lime juice
0.5gr xanthan gum
Salt and white pepper

Fenugreek mustard:

50 gr old-style mustard
10 gr cedar honey
10 gr dried fenugreek leaves

Suquet sauce:
1 litre fish stock
1 clove garlic
75 gr onion, chopped
2 ripe tomatoes, chopped
Saffron
50 gr roast almonds
15 gr parsley
1 gr sweet pimentón

Chopped almonds with foie:

50 gr monkfish foie mi-cuit

50 gr roast almonds, chopped

1 lime

5 gr parsley, chopped

3 gr Dublin Bay prawn skins, dehydrated and ground

1 egg yolk

Olive oil

Tabasco sauce

PREPARATION:

Grilled Dublin Bay prawn: Peel the tails and keep the skins. Marinate the tails in salt and sugar for 15 minutes in a cool, dry place, then wash in cold water and stick on skewers. Sear in a Kamado Monolith oven at 80ºC with orangewood coals.

With any flesh and juices from the heads and the coral, make a tartare with the onion, chives, Worcestershire sauce, egg yolk, salt and Sichuan pepper.
Fig cooked in onion stock: Place the onions in a Josper oven for 1 hour at 300º until brown and caramelised inside. Make a stock with the water and any remaining onion flesh and reduce by 80%. Check the seasoning and strain through a superbag.
Place the figs in a pan with the onion stock and cook in the oven at 100º for about 30 minutes. When cooked, leave to stand in the refrigerator for 12 hours. Then make a hole in the base of the figs and fill with the prawn tartare. Coat with the roast, ground barley and the dehydrated, ground Dublin Bay prawn skins.
Prickly pear juice: Soften the onion in a little oil, add the prickly pear flesh and the lime juice. Then add the suquet and season with salt and white pepper. Texturise with xanthan gum.
Fenugreek mustard: Blend all the ingredients.
Suquet sauce: Gently fry the chopped garlic with the onion, then add the almonds and tomato. When cooked, add the saffron, sweet pimentón and, finally, the parsley. To finish, add the fish stock and cook for 30 minutes over a medium flame. Blend and season with salt.

Chopped almonds with foie: Form an emulsion with the egg yolk and a little oil and lime juice. Dice the foie mi-cuit and add. Mix in the chopped almonds, parsley, coriander, Tabasco and dehydrated, ground Dublin Bay prawn shells.

TO SERVE: Warm the fig but without cooking the filling. Place on a bed of suquet sauce and add fenugreek mustard. On the other side of the plate, serve the Dublin Bay prawn, top with the monkfish foie and add the prickly pear juice.