SALAD OF NEW ZEALAND SCAMPI WITH FOIE GRAS

Tetsuya Wakuda
2007

INGREDIENTS (SERVES 4)

Salad:
4 medium-sized prawns, halved lengthwise
20 gr. Foie gras
Vinaigrette:
50 ml. Rice wine vinegar
1 tsp banuyls vinegar
1/2 tsp. Soy sauce
1/2 tsp. Mirin
100 ml. Grapeseed oil
1 tsp. Walnut oil
1 tsp. Sugar
Garnish:
100 gr. Green beans, blanched and sliced on the diagonal
1 tsp. Scallions, finely chopped
1 tsp. Chives, cut into 1 cm. Bottons
1 tsp. White leek, julienned
Micro vegetables
sea salt

PREPARATION

Salad:
Shell the prawns and cut the meat lengthwise into a butterfly shape. Cut the foie gras into 3 mm. thick slices (4 slices aprox.).

Vinaigrette:
Combine all the ingredients well and beat. Season to taste.

TO SERVE

Divide the beans between 4 serving plates and top with a slice of foie gras. Top with the scampi halves, overlapping diagonally. Drizzle over a little of the vinaigrette. Garnish with the scallions, chives, leeks and micro vegetables. Sprinkle with a little sea salt.