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Suggest a better descriptionMMMMM-----------------------TOMATO COULIS---------------------------- 10 lg Plum Tomatoes 2 dl Balsamic Vinegar 2 ts Salt 2 ts Ground White Pepper 4 Leaves GelatineMMMMM------------------------TOMATO JUICE----------------------------- 20 lg Plum Tomatoes 1 Piece Muslin Cloth; (16" x -16") Tomato Coulis 1. Blend the tomatoes, vinegar and seasoning together. 2. Soften the gelatine in cold water, then melt it in a little of the warm coulis. 3. Return this to the remaining coulis, mix well and allow to set slightly over ice in a mixing bowl. 4. Combine the Fromage Frais with the shallot and lemon juice. Place on tablespoon in the middle of each serving plate. Tomato Juice 5. Blend the tomatoes for 30 seconds, and hang in cloth for 6 - 8 hours. Prawns 6. Poach prawns in water with orange zest, lemon zest, fennel, basil, orange juice and pernod. 7. When cooked, chill. 8. With the fromage frais on each plate, spoon over the tomato coulis, covering it completely. 9. Slice some cherry tomatoes and place five slices onto the coulis. Allow this to chill for 1 hour. 10. Take the juice and season. Also season the Prawn Tails. 11. Arrange the tails neatly in the middle of each plate. Spoon over the tomato essence and serve. NOTES : Chef:Aaron Patterson
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 3.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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