…with goat’s cheese and pea tartar
Prep time 20 mins
4 king prawns (peeled and deveined)
200gr goats cheese
1 shallot, finely diced
60gr peas, shelled
10ml champagne vinegar
Zest of ½ lime
20gr trout roe
Whisk the goats cheese with the yoghurt and the lime zest, transfer to a piping bag.
Blanch the shallots in boiling salted water and refresh in iced water, drain well
Mix the peas, with the shallots and champagne vinegar season
Whisk the lemon and orange juice with the olive oil and lightly toss the king prawns, allow to sit in the marinade for a few minutes and drain
Pipe two dollops of goat’s cheese on the plate place a small mound of pea tartar add a prawn and drizzle with the parsley oil. Decorate with the trot roe and some micro cress.