Prawns with sorrel, cucumber and rye bread
- Starter
- Medium
- 4
- 3 hours
PT3H
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
Marinated Icelandic prawns
- 320g of Icelandic prawns , peeled
- 20g of dill , chopped
Sorrel and cucumber juice
Grilled rye bread and rye crisps
- 1 pumpernickel loaf
- 2 tbsp of olive oil
- salt
Pickled cucumber
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 (1)
- 3 lemons , juiced
- 250ml of water
- 6g of salt
- 3g of xanthan gum
- 5g of caster sugar
To plate
- 1 handful of micro cress
Equipment
- Stick blender
- Blender
Method
2
For the Icelandic prawns, mix everything together and chill until needed
- 320g of Icelandic prawns , peeled
- 20g of dill , chopped
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
- 7g of wholegrain mustard
- 20g of muscovado sugar
- 7g of Dijon mustard
- 2g of salt
- 22g of horseradish purée
- 300g of Greek yoghurt
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
- 1 handful of micro cress
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Prawns with sorrel, cucumber and rye bread
