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Prawns with sorrel, cucumber and rye bread

by Agnar Sverrisson
  1. Prawns with sorrel, cucumber and rye bread
Item 1 of 1
★ ★ ★ ★ ★
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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.

First published in 2015
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Ingredients

Metric

Imperial

Marinated Icelandic prawns

Sorrel and cucumber juice

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

Lemon emulsion

  • 125ml of pomace oil (1)
  • 3 lemons, juiced
  • 250ml of water
  • 6g of salt
  • 3g of xanthan gum
  • 5g of caster sugar

To plate

SAVE RECIPE

Equipment

  • Stick blender
  • Blender

Method

1
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 (1)
  • 3 lemons, juiced
  • 250ml of water
  • 6g of salt
  • 3g of xanthan gum
  • 5g of caster sugar
2
For the Icelandic prawns, mix everything together and chill until needed
3
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
4
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
5
For the sorrel and cucumber juice, put everything in a blender and blend to a juice. Pass through a fine sieve. Chill until needed
6
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
7
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
8
Season with olive oil and salt and bake for 5-6 minutes until crisp
9
Stack the prawns in the centre of a plate and carefully arrange the remaining elements around the stack. Finish with a scattering of leaves
First published in 2015
Agnar Sverrisson

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

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