Black Tiger Prawns - What else?!

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Whenever animal foods are part of your dishes, they should be well selected beforehand. In addition, they should also be used completely as far as possible. This also applies to the black tiger prawns. First, I advise against the frozen goods and put here on the freshest possible products from the fishmonger nearby. In addition, the shells of the shrimp are not thrown away. Out of it excellent funds and sauces can be conjured up. If it has to go fast and you don't have time to prepare a stock or sauce, you should freeze the carcasses and save them for the next time.

In this dish we basically have just three components, but if they are prepared perfectly, we have another absolute palate-pleasing experience. Get inspired by food for flexitarians.

Ingredients

Carrot puree:

• 400g carrots

• 80g shallots

• 25g butter

• 100ml vegetable broth

• dash of white wine

• salt pepper

• Possibly cream
  

White wine lobster mousse:

• Carcasses of about 5 black tiger prawns

• Some Mire Poix

• Shot of white wine

• 200 ml water

• 1 tsp tomato paste

• 50 ml cream

• Oil for frying
  

Black Tiger Prawns:

• 5 pieces fresh with head and shell

Instructions

Preparation carrot puree:

Peel shallots, cut into small brunoise and sauté in butter until light. In the meantime, peel the carrots and cut them into small pieces (the smaller, the faster they are soft and can be mashed). Add carrots to shallots and sauté, seasoning with salt and pepper. When most of the liquid has evaporated, deglaze with white wine and pour the vegetable stock in. Now cook the carrots until soft. Once the carrots are soft and the liquid has pretty much boiled down, blend everything with a blender to a puree. If necessary, add a little butter or a dash of cream.

Preparation white wine langoustine mire:

Prepare the mire poix. To do this, fry the langoustine shells in a little oil and season. After about 5 minutes, add the mire poix to the carcasses, sauté and tomatoize with tomato paste. Then deglaze with white wine and add water. Simmer gently for about 30 minutes. Then strain through a fine sieve and add cream if necessary. Before serving, mix with a blender air one for the foam.

Resumé

A very round dish. Great example of the complete processing of animal foods. Ideal as an appetizer in a three-course meal. Also good for flexitarian diet