Prawns cooked with olive, guacamole and Agen prunes

Discover this delicious recipe of Gambas cooked with olives, guacamole of Agen prunes and lawyer proposed by Marc de Passorio.

Ingredients for 4 people :

  • 10 pitted Agen prunes
  • 8 gambas of 16/20 calibre
  • 2 ripe lawyers
  • 15 cl of Porto *
  • 8 tablespoons of olive oil
  • Salt, pepper, Espelette pepper
  • The juice of a yellow lemon

Prawns cooked with olive, guacamole of Agen prunes and avocado

ÉTAPE 1 :

Shell the prawns, cut them in three lengthwise. Place them in a dish and

Season with salt, Espelette pepper, 2 tablespoons of olive oil and the juice of the lemon.

Keep cool.

ÉTAPE 2 :

Cut the avocados in half lengthwise and remove the flesh with a spoon without damaging the shell. Mix and season the avocado flesh with 4 spoonfuls of olive oil, salt and Espelette chilli pepper.

Film the bottom of the hull and place the slices of prawns on it and add the avocado guacamole.

Book cool.

ÉTAPE 3 :

In a saucepan, mix the chopped Agen prunes and Port wine* in a bowl until the mixture is smooth.

syrupy consistency. Drain and reserve the juice by adding two tablespoons of olive oil.

ÉTAPE 4 :

Form small balls with the flesh of the marinated Agen prunes and place them in the centre of the avocado guacamole to form the stone. Carefully unmould the preparation, place it in the centre of a plate and season with the Agen prune vinaigrette.

Chef’s tip: Serve chilled with whipped lemon cream.

ACCORDS METS ET VINS

CHAMPAGNE

Domaine Fleury, Jean-Pierre Fleury, Champagne Rosé de Saignée.

Extroverted dress in fuchsia. Red berry fragrance, redcurrant and raspberry flavours…

Delicious and delicate aromas. This champagne comes from organic and biodynamic agriculture.

VIN BLANC

Domaine François Chidaine, Vouvray ” Les Argiles ” 2014

Light and luminous dress. Beautiful balance in the mouth. Very fragrant, this cuvée has citrus and white fruit notes. The vineyard is biodynamic. .

marc passorio Portrait chef Marc de Passorio

It is in Aix-en-Provence in 2014 that chef Marc de Passorio opens his restaurant l’Esprit de la Violette. A superb house nestled in the heart of the city, in a magnificent natural setting. A few months

are enough for the chef and his team to win 3 Toques at the Gault&Millau, the Gault&Milau d’or. PACA and one star in the Michelin guide. He treats gourmets with an inventive, offbeat and generous cuisine.

Martial Thiebaut 

* Alcohol abuse is dangerous for your health. Consume in moderation.