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Flamed Bavarian Shrimp on Cucumber and Apple Salad and Iced Camelina Oil

5 from 5 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 884 kcal

Ingredients
 

  • 0,1 liter Camelina oil
  • 1 Apple
  • 4 piece Cucumber
  • Fresh dill
  • 8 piece Fresh large prawns
  • Flor de Sal
  • 1 Lemon untreated

Instructions
 

  • There is a fantastic breeder of prawns of the highest quality in Bavaria, which I also get in Berlin. It overshadows everything that you otherwise get from Asia. Camelina oil tastes grassy and is not the same as linseed oil. The four cucumbers are pickled cucumbers, so I tasted more flavor than the cucumber. The apple must be of a sour variety.
  • Peel and core the cucumber and cut into strips or cubes.
  • Peel and core apples, cut into strips and store in acidic water.
  • Cool down the linseed yolk oil in the ice cream machine or in the freezer until the oil becomes pasty. Cool the plate.
  • Separate the zest from the lemon using a zest ripper. Blanch in water three times and cool in ice water.
  • Flame shrimp for a few seconds with the Bunsen burner on a refractory surface. Alternative: Heat very little olive oil, fry the prawns for one minute on each side. Degreasing.
  • Mix the cucumber and apple and acidify with a few drops of lemon juice. Add the zest.
  • Spread the oil on the plate, add the salad. Prepare the shrimp. Season with one or two crumbs of salt (Maldon Seasalt would also work here). Pluck a few threads of dill and use them to garnish everything.
  • We have fruit acid from apple and lemon, iodine aromas from raw shrimp, roast aromas from scorching, which combine harmoniously with the vegetative aromas of cucumber and dill. The aromatic bracket is the camelina oil, which rounds off the dish with its green aromas and fatness. Gradually it melts and gives off its taste to the dish with a delay so that the taste accord lasts longer.

Nutrition

Serving: 100gCalories: 884kcalCarbohydrates: 0.2gFat: 100g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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