Tiger Prawns, Beetroot and Parmesan Sable.

Tiger Prawns, Beetroot and Parmesan Sable.

Beetroot and Parmesan Sable|Fine Dining at Home Prawns, beetroot and parmesan may sound a rather strange combination, cheese biscuits with fish and beetroot. As it’s served chilled a lot of the over riding tastes are numbed and the dish works perfectly. I have found a superb trick for the parmesan sable, replacing some of the butter with oil decreases the moisture content of the dough and hence makes crisper sables. I used Nigellas Parmesan Shortbread recipe and adjusted it. The beetroot mousse is creme fraiche and puree beetroot set with gelatine. The highlight of the dish to bring it all together is the green soup. This is a chilled cucumber soup. It is simply cucmber juice blended with egg whites so that it emulsifies and stays airy. There are a few stages to this dish but all can be done in advance so that it becomes a last minute assembly.[purerecipe]

Ingredients

    Parmesan Sables

  • 175g Plain Flour
  • 75g Unsalted Butter
  • 2 Tbsp Olive oil
  • 75g Parmesan
  • 1 Egg Yolk
  • Beetroot Mousse

  • 250ml Beetroot Juice
  • 250g Creme Fraiche(low fat works well)
  • 2 Sheets Gelatine

Directions

  1. To make the sable biscuits, rub the flour, oil and butter together. Add the cheese and egg yolk, continue to bring together and season with black pepper only. Place on to a flat surface, squeeze the mix together and knead for a couple of minutes until smooth. Place between two sheets of cling film and roll out to 3mm thick. Put in the fridge for 30mins.
  2. Cut the dough into 5cm x 12cm rectangles and place on a baking tray on top of baking parchment. Bake at 150°c for 15-20mins. Store in an airtight box once cooled.
  3. For the beetroot mousse, soak the gelatine in cold water for 10mins. Add this to 100ml of the beetroot juice and heat until it dissolves. Now combine this with the creme fraiche and the remaining juice and mustard. Pour into a flat tray so that it is 5mm thick. Place in the fridge for an hour to set.
  4. For the pickled vegetables.  Heat the mixture, pour over the vegetables and leave for at least an hour. Ideally overnight.
  5. For the cucumber soup, add the egg white to the juice and blend with a hand blender until well combined. Place in the fridge to keep cool. 
To serve, place a sable biscuit on a plate, cut a piece of the set mousse to the same size. Cook your prawns and place on top. Decorated with the pickled vegetables. Just before serving re-blend the soup and serve along side. 

9 Comments

  1. Your dishes are always so complex David, do you make these combos yourself or are you duplicating a recipe from a high end restaurant? The Parmesan sable sounds incredible, I’m going to give them a go. Where is the soup? I’d love to see the texture given the addition of the egg whites, although I’m assuming you beat the egg whites first?

    • Dave Crichton

      My inspiration comes from reading menus. Plus I always like different texture contrasts in my dishes. The soup is served as a big mouthful really, just there as a palate cleanser(on the right of photo). There’s no need to beat the egg whites. Just put them in with the juice and let a stick blender do the work. It’s not as airy as whipped egg white, but just enough for the juice to incorporate and hold some air. It’s really easy, just a little different to normal.

  2. Ah yes, the photo doesn’t resize to fit my iPhone screen, that’s why I didn’t see it at first. I love the colour of the soup. Is the texture foamy?

  3. Kelly Moulson

    Hi, I think this looks and sounds fab but where are the ingredients for the soup and pickled vegetables? I can only see the sable and beetroot mousse!

    • Dave Crichton

      Hi Kelly, I don’t what has happened to the pickled veg recipe. I will have to edit the post. Otherwise it is your favourite vegetables thinly sliced on a mandolin. Mix together 100ml oil, salt, pepper, thyme, garlic, 1 tbsp honey and 3 tbsps white wine vinegar. Marinade overnight.

      Cucumber soup: blend together 300ml cucumber juice and one egg white with a stick blender. Season to taste.

      Hi hope you enjoy it.

      Dave.

  4. Hi, just found the site and loving it so many thanks for that.

    Regarding the sable, how many egg yolks did you use?

    How many egg white(s) for the soup?

    Many thanks!
    chris

    • Dave Crichton

      Hi Chris, I used just one egg yolk in the sables and just one egg white per 300ml of liquid for the soup. Apologies, never realised the typo of missing the egg yolk out!

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