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Warm Crevettes with Guacamole Crème Fraiche, Crisp Croutons

Serves 4
20x Crevette (Prawns)                                 1 packet mixed salad leaves
2 – 3 Avocado                                                100ml vinaigrette
3x Shallots                                                     1 x tub crème fraiche
1 x bunch of coriander                                 1 x bunch spring onions
Dash of tabasco                                           1 x bunch dill
lemon juice baguette
3 x plum tomatoes olive oil

Peal and clean prawns, put in fridge until needed. Cut lemons and squeeze for juice.
Peel avocado into a bowl, dice up evenly, mix with lemon juice, peel and chop shallots finely. Pick and chop coriander.
Mix avocado, shallot, coriander and a little tabasco to your taste, season and put in fridge.

Put baguette in freezer, when hard remove and slice thinly then place between two trays on greaseproof paper. Drizzle a little olive oil over then place in oven for about 10 – 15 min until golden brown.

Blanch plum tomatoes in boiling salted water, refresh after 10 – 12 seconds into iced salted water and drain immediately. Peel the tomatoes then cut into four. Deseed then dry in paper towels, then dice evenly. Mix half into avocado mix, keep rest for garnish.
Pick, wash and dry the salad leaves. Squeeze lemons, pass through a sieve and add to crème fraiche. Pick and chop dill, add to crème fraiche and season with a little salt.

When dressing the plate put avocado mix into moulds. Place in the middle of the plate, take a spoon in hot water, make a quenelle with crème fraiche. Place on top of the avocado, add a little vinaigrette to the salad. Place around the avocado. Fry prawns in olive oil in a hot pan, dry through and put around the avocado. Sprinkle tomato dice and spring onions over. Place crouton on top.

Enjoy !

What to drink with it:

2010 Gewürtztraminer, Hugel et Fils, Alsace, France

Originally from northern Italy; Gewürtztraminer’s spiritual home is now Alsace where a long cool growing season allows it to show of it’s amazing aromas to full expression.
Overflowing with floral scents, tropical fruits and exotic spice on the nose the palate is refined and elegant with fresh citrusy nerve and a mouth filling rounded texture. Matching the avocados texture perfectly Gewürtz handles heat really well and frankly is pretty good with out food as well!
 

Grab bottle from One to One at 185a Bath Street, Glasgow, G2 4HU

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