2 amuse-bouches

Ingredients for 4 servings:

• 1 pork kidney(s)
• 1 shallot(s)
• 1 tbsp butter
• 1 tsp rice vinegar
• 1 tbsp mustard (fig)
• some cream
• some salt
• some pepper, white
• 1 tbsp, chopped chili, ground
• 1 piece(s) melon(s), Charentais-
• 1 sesame ring (simit, Turkish)
• 1 tbsp butter
• 4 tbsp pumpkin seeds
• 4 tbsp basil
• some sea salt
• some pepper, white
• some chili, ground
• some sugar, brown
• Olive oil, as needed
• 4 king prawns
• some flour (semiola flour)
• Oil (frying oil)
• Sea salt (Maldon salt)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

1. Clean the kidneys well (it’s best to quarter them and then remove all the white parts) and cut into thin slices. Finely dice the shallot and sauté in a little butter. Add the kidneys, let them simmer for a while, then deglaze with the rice vinegar and reduce. Add the cream and mustard and sauté the kidneys until soft – season with salt, pepper and chili. Deseed the melon and cut into suitable slices. Cut nice slices of the simit, butter and roast in the oven at 180°C. Place the coutons on the plate, arrange the melon slices on top and scatter some of the kidneys on top. 2. Roast the pumpkin seeds in a fat-free manner, then grind them well in a mortar and pestle along with the basil, sea salt, pepper, chili, sugar and oil if desired. Clean the prawns, roll them in semiola flour, tap them off and deep-fry in not too hot oil. Put some of the pesto into a suitable spoon, place the prawn on top and sprinkle with a little Maldon salt.