PRAWN TARTARE WITH THREE TEXTURES OF CUCUMBER

INGREDIENTS

4 large prawns
50 ml. arbequina olive oil
1 lemon
2 tbsp finely chopped chives
2 tbsp Greek yoghurt
1 tbsp olive oil
50 ml. prawn oil (olive oil and the heads of the prawns)
Salt and pepper
For the cucumber tartare: 
1 cucumber
1 shallot
½ tbsp finely chopped coriander
50 ml. olive oil
1-2 tbsp Chardonnay vinegar
Pinch of sugar
For the cucumber froth: 
250 g. cucumber juice
1 tbsp lime juice
1 tbsp sushi vinegar
50 g. milk
1 ½ sheets of leaf gelatine
Salt and pepper
For the cucumber jelly: 
250 g. cucumber juice
1-2 tbsp Chardonnay vinegar
Pinch of sugar
2 tbsp coriander leaves
2 ½ sheets of leaf gelatine
Salt and pepper
For the cucumber sorbet:
500 g. cucumber juice (freshly made as for the froth)
100 g. sugared water
20 g. stabilizer

PREPARATION

Finely chop the prawns and season with olive oil, lemon juice, chives, salt and pepper. Mix the Greek yoghurt and 1 tbsp of olive oil. Season with salt and pepper.

Cucumber tartare
Dice the cucumber and season with the shallot, coriander, olive oil, Chardonnay vinegar and sugar.

Cucumber froth
Mix the cucumber juice with the lime juice, sushi vinegar, milk, salt and pepper. Heat a quarter of the mixture and dissolve the gelatine in it. Stir this mixture into the rest of the cucumber juice and chill. Fill a siphon with the mixture and place under pressure. Chill.

Cucumber jelly
Season the cucumber juice with the Chardonnay vinegar, sugar, coriander, salt and pepper. Marinate for 1 hour, then pour through a sieve. Heat a quarter of the mixture and dissolve the gealtine in it. Stir this mixture into the rest of the cucumber juice and pour into a low tray.

Cucumber sorbet
Mix the cucumber juice with the sugared water and stabilizer, then churn in an ice cream machine.

TO SERVE

Form the prawn tartare into pretty quenelles. Cut the cucumber jelly into strips and arrange next to the quenelles. Pipe the yoghurt in between. Arrange the cucumber tartare in a round shape, press well and pipe the cucumber froth on top. Spoon the cucumber sorbet next to the tartare and sprinkle with prawn oil.