Kaffir lime puree with ginger, black pudding and shrimp skewer

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 1 slice(s) black pudding, unsmoked, approx. 2 cm thick
• 5 stalk(s) lemongrass
• 2 kaffir lime leaves
• 12 shrimp(s)
• 50 ml veal stock, greatly reduced homemade
• 20 ml red wine, not too strong
• 10 ml balsamic vinegar
• 100 ml cream, fresh
• 1 cm ginger, fresh
• Lemongrass, dried, from the mill
• Chili, dried, from the mill
• ½ tsp sesame seeds, toasted
• ½ tsp coriander, roasted
• 1 pinch of garlic, very finely chopped, roasted
• 1 tbsp butter (sour cream butter)
• some flour, for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heaven and earth reinterpreted – a beautiful starter

Peel the potatoes, cut into small pieces, and bring to a boil in a saucepan with the lime leaves and 1 lemongrass stalk, which has been broken open at the end. Grind the spices in a mortar and pestle. Cut the black pudding into large pieces and dust with a little flour. Brown very slowly in a pan, season with ginger to taste. Rice the cooked potatoes using a potato ricer; this makes them finer than using a masher. Mash them in a saucepan with butter and cream until light and creamy. Season with the ground mixture. Reduce the veal stock to a very light and creamy consistency with red wine and balsamic vinegar. Reduce the outer leaves of 4 lemongrass stalks, trim off the stems, and cut a very sharp point from the thin top end. Thread 3 prawns onto each lemongrass stalk and fry them in a little fat in the pan. Add a little more of the spice mixture during the last minute. Place a serving ring on each plate, add the puree, drizzle the black pudding pieces on top, to the right and left with the sauce, lift off the serving ring and place a prawn skewer on each portion.