Turf ‘n’ surf aubergines


INGREDIENTS: (to serve 4)

200 gr acorn-fed Iberico ham
½ kg Dublin Bay prawns 
2 aubergines
1 spring onion 
50 gr Havarti cheese
0.2 dl Arbequino olive oil

¼ litre fresh cows' milk 
¼ litre aubergine water         
100 gr Marcona almonds, roasted and sliced
0.2 dl sherry 
4 shallots 
25 gr fresh butter 
Salt to taste

For the aubergines: Gently fry the aubergines with the rawn tails and ham in the olive oil. Transfer the resulting mixture to a mould and top with a prawn tail and grated Havarti cheese. Place until a hot grill for 30 seconds and set aside.

For the sauce: Sauté the shallots, almonds and extract of prawns in the butter. Deglaze with the sherry and add the aubergine water and milk. Reduce for 30 minutes, then blend and strain. Add salt to taste.

TO SERVE: First serve a pool of sauce then place the mould on top, upside down. Lift off the mould and decorate the aubergine mixture with wafers of ham and aubergine, and the prawn tail.