Prawns and Sorrel Recipe - Great British Chefs

The slightly sour sorrel in Agnar Sverrisson's dish is the perfect partner for the fresh prawns and crisp, earthy rye bread. Beautiful on the plate and the palate.

Ingredients

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Marinated Icelandic prawns

320g of Icelandic prawns, peeled
20g of dill, chopped

Sorrel and cucumber juice

600g of cucumber
60g of sorrel
10ml of Chardonnay vinegar
5g of salt
3g of xanthan gum

Grilled rye bread and rye crisps

1 pumpernickel loaf
2 tbsp of olive oil
salt

Pickled cucumber

1 cucumber
20ml of Chardonnay vinegar
3g of salt
3g of caster sugar

Mustard yoghurt

300g of Greek yoghurt
7g of wholegrain mustard
20g of muscovado sugar
7g of Dijon mustard
2g of salt
22g of horseradish purée

Lemon emulsion

125ml of pomace oil
3 lemons, juiced
250ml of water
6g of salt
3g of xanthan gum
5g of caster sugar

To plate

1 handful of micro cress

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Stick blender
Blender

For the lemon emulsion, put all the ingredients in a jug and blend with a stick blender to form an emulsion. Pass through a sieve

125ml of pomace oil
3 lemons, juiced
250ml of water
6g of salt
3g of xanthan gum
5g of caster sugar

For the Icelandic prawns, mix everything together and chill until needed

320g of Icelandic prawns, peeled
20g of dill, chopped

For the mustard yoghurt, mix all the ingredients together in a bowl except for the yoghurt. Make sure the sugar dissolves. Fold in the yoghurt and chill until needed

7g of wholegrain mustard
20g of muscovado sugar
7g of Dijon mustard
2g of salt
22g of horseradish purée
300g of Greek yoghurt

For the pickled cucumber, peel the cucumber and cut into random shapes roughly the same size. Add the vinegar, salt and sugar and marinate for 2 hours. Stir every 20 minutes. Drain

1 cucumber
20ml of Chardonnay vinegar
3g of salt
3g of caster sugar

For the sorrel and cucumber juice, put everything in a blender and blend to a juice. Pass through a fine sieve. Chill until needed

600g of cucumber
60g of sorrel
10ml of Chardonnay vinegar
5g of salt
3g of xanthan gum

For the rye bread, cut 4 3-4mm thick slices off the loaf. Put in a pan with some of the olive oil and fry for 30-40 seconds on each side. Cool

1 pumpernickel loaf
2 tbsp of olive oil

For the rye crisps, heat the oven to 160°C/Gas mark 3. Cut 4 1-2mm slices off the loaf and lay on a baking sheet lined with baking paper

Season with olive oil and salt and bake for 5-6 minutes until crisp

salt

Stack the prawns in the centre of a plate and carefully arrange the remaining elements around the stack. Finish with a scattering of leaves

1 handful of micro cress

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

Prawns with sorrel, cucumber and rye bread

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