Posted on
Monday 15 August 2011
15:18
| By:
Tony
Marie rose sauce ;
100ml mayonnaise
50ml tomato ketchup
1tsp brandy
A dash of Worcestershire sauce
A dash of Tabasco sauce
Juice of half a lemon
Seasoning
Avocado puree;
1 avocado, peeled and stone removed
2tblsp crème fraîche
Juice of half a lemon
Seasoning
Tomato jelly;
8 plum tomatoes, skinned
3 sheets of gelatine, soaked in cold water
Seasoning
To Serve;
1 baby gem lettuce finely shredded
4 plum tomatoes, peeled, deseeded and diced
⅓ Small cucumber peeled, deseeded and diced
400g fresh Portavogie prawns, cooked, chilled and peeled
Method;
For the Marie rose sauce;
Mix all the ingredients together in a bowl and whisk well, season to taste and set aside.
For the avocado puree;
Place the avocado and crème fraîche into a blender and blend until very smooth, add the lemon juice and season to taste, set aside.
For the tomato jelly;
Juice the tomatoes and measure out 500ml of tomato juice, place this juice into a pan and bring to the boil, remove from the heat and season to taste. Lift the gelatine sheets from the cold water and squeeze out any excess liquid, add the gelatine to the hot tomato juice and whisk until dissolved. Pass the liquid through a fine strainer. Pour the tomato jelly into the bottom of 4 fluted glasses and allow to set in the fridge.
To serve;
remove the glasses from the fridge when the jelly has set. Place a spoonful of avocado puree on top and smooth over. Place the shredded baby gem lettuce into a bowl with the tomato and cucumber dice mix well and arrange on top of the avocado.
Place the prawns on top and spoon over the Marie rose sauce, serve at once.
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