Sea nymphs

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Place half of the slices of kaki preserved in oil on a serving dish that has a diameter of about 30 cm. Put the leaves of Belgian endive on the plate, arranged in a sunray pattern. Melt some butter in a pan, add the orange juice, salt, pepper and potato flour and cook until it begins to reduce.

Steam the prawns and toss them in the sauce before placing on the plate in the centre of the Belgian endive leaves.

To garnish, boil the scampi, cut in half from head to tail and season with 6 drops of orange honey. A small detail – the scampi should give the impression they are flying over the dish so turn the claws backwards so they look like the “flight of an angel”.

Preparation method:

Place half of the slices of kaki preserved in oil on a serving dish that has a diameter of about 30 cm. Put the leaves of Belgian endive on the plate, arranged in a sunray pattern. Melt some butter in a pan, add the orange juice, salt, pepper and potato flour and cook until it begins to reduce.

Steam the prawns and toss them in the sauce before placing on the plate in the centre of the Belgian endive leaves.

To garnish, boil the scampi, cut in half from head to tail and season with 6 drops of orange honey. A small detail – the scampi should give the impression they are flying over the dish so turn the claws backwards so they look like the “flight of an angel”.