INGREDIENTS (to serve 4)
Red prawn wafers

400 gr small red prawns

Red prawn oil

Prawn heads
1/3 of a lemon rind
1/3 of an orange rind
2 tonka beans
200 ml mild olive oil

Hazelnut praliné

100 ml mild olive oil
100 gr hazelnuts
Espelette pepper

Sautéed mushrooms

150 gr Chantarela cibarius
150 gr horns of plenty mushrooms
150 gr yellow foot mushrooms
150 gr blue stalk mushrooms
30 ml olive oil
Black pepper


Red prawn wafers and oil
: Peel the prawns, setting aside the heads to make the oil. Remove the intestines from the tails.
Arrange the prawns in 4 round piles on a sheet of plastic. Cover with another sheet and flatten to form wafers about ½ cm thick. Transfer to the freezer leaving them inside their plastic sheets so that, when frozen, they can be removed and handled easily.
Place the heads on a baking tray and bake at 180ºC until golden. Then add the other ingredients and leave in the oven for 1 hour at about 100ºC to infuse. Remove and strain without crushing the heads so that the oil remains clear.

Hazelnut praliné
: In a mortar, crush the hazelnuts to a thin paste, then add the oil and mix. Season with salt and espelette pepper.
: Clean and drain, then sauté one by one over a high flame, first without oil. Then, when the mushroom is longer releasing moisture, add some olive oil, season with salt and pepper and set aside off the heat. It is preferable to cook the mushrooms in several batches to prevent them from stewing in the pan rather than being sautéed.
In another frying-pan, sauté the shallots in a little oil for 5 minutes. Add the sautéed mushrooms until hot.
Serve the sautéed mushrooms in bowls, add a little mushroom sauce then top with the prawn wafer. Brush the prawns with the prawn-flavoured oil and place the bowls in the oven at about 80ºC until the prawn is warm but not cooked. Remove from the oven and season with a little pepper.