TARIDE OF PRAWNS, PICKLED CABBAGE AND WINTER LEAVES

Taride:

100 gr oil

350 gr rustic bread, with no crust

5 dl shellfish fumet

Red wine vinegar (to taste)

Salt (to taste)

Pepper (to taste)

Coriander (to taste)

Winter leaves:

8 gr red cabbage, collard greens, cabbage, bok choy, chard

Pickled turnip greens:

100 gr water

100 gr aged white wine vinegar

15 gr red wine vinegar

15 gr sugar

5 gr salt

1 sprig dill

100 gr turnip greens

Prawns:

4 large red prawns

Others:

1 quail’s egg, only the yolk

Taride: Heat the oil, add the garlic and bread. Allow the bread to absorb the oil, then add the fumet. Blend to a cream, then season with salt and pepper, and add the coriander and a few drops of red wine vinegar.

Winter leaves: Cut each type of cabbage into rings and boil in salted water. Add a little oil at the end.

Pickled turnip greens: Cook the liquids long enough for the sugar and salt to dissolve. Add the dill and turnip greens. Leave to cool. Seal hermetically.

Prawns: Remove the heads and grill. Peel the bodies and sauté. 

See photo.