Ingredients

Adjust Servings:

	Fresh Curd
	1 litre whole Milk
	125 g Buttermilk
	8 g White Wine Vinegar
	Salt and pepper, to taste
	Pickled Onions
	100 ml Water
	65 ml White Wine Vinegar
	35 g Sugar
	50 g small English Pickling
	Onion , peeled
	Brown Shrimp Dashi
	Olive Oil , as needed
	3300 g brown Shrimp , peeled and cooked
	½ White Onions , peeled and sliced
	3 cloves of Garlic , crushed
	500 ml white Chicken broth
	Salt and pepper, to taste
	Pink Fir Apple Potatoes
	500 g pink fir Apples , potatoes large sprig of thyme
	50 g Unsalted Butter
	100 g treacle-cured Bacon
	2 crushed cloves of Garlic
	Salt , to taste
	Myler Prawns
	48 Myler Prawns , raw and peeled
	50 g brown Butter
	10 g 12-year balsamic Vinegar
	Salt , to taste
	Sea Vegetables
	15 g Sea Blight
	15 g Sea Purslane
	15 g Sea Aster
	15 g Rock Samphire

Myler prawns, pink fir apple potato, roast shrimp dashi recipe

Name: Myler prawns, pink fir apple potato, roast shrimp dashi recipe
Yield: 4 Servings
Ingredients: Milk: 1 litre whole; Buttermilk: 125 g; White Wine Vinegar: 8 g; Salt; Water: 100 ml; White Wine Vinegar: 65 ml; Sugar: 35 g; English Pickling: 50 g small; Onion; Olive Oil; Shrimp: 3300 g brown; White Onions: ½; Garlic: 3 cloves of; Chicken broth: 500 ml white; Salt; Apples: 500 g pink fir; Unsalted Butter: 50 g; Bacon: 100 g treacle-cured; Garlic: 2 crushed cloves of; Salt; Prawns: 48 Myler; Butter: 50 g brown; Vinegar: 10 g 12-year balsamic; Salt; Sea Blight: 15 g; Sea Purslane: 15 g; Sea Aster: 15 g; Rock Samphire: 15 g

Serves 4
Medium

Ingredients

Fresh Curd
1 litre whole Milk
125 g Buttermilk
8 g White Wine Vinegar
Salt
Pickled Onions
100 ml Water
65 ml White Wine Vinegar
35 g Sugar
50 g small English Pickling
Onion
Brown Shrimp Dashi
Olive Oil
3300 g brown Shrimp
½ White Onions
3 cloves of Garlic
500 ml white Chicken broth
Salt
Pink Fir Apple Potatoes
500 g pink fir Apples
50 g Unsalted Butter
100 g treacle-cured Bacon
2 crushed cloves of Garlic
Salt
Myler Prawns
48 Myler Prawns
50 g brown Butter
10 g 12-year balsamic Vinegar
Salt
Sea Vegetables
15 g Sea Blight
15 g Sea Purslane
15 g Sea Aster
15 g Rock Samphire

Directions

Steps

1 Done	Fresh Curd Mix the milk, buttermilk and vinegar. Separate half the mix into a pan and place the other into a sous vide bag.
2 Done	Place the sous vide bag into a water bath at 85°C for 45 minutes.
3 Done	Bring the remaining curd in the pan to the boil.
4 Done	Leave both to settle, then pass them separately through muslin cloth and tie them up in the fridge to hang over night.
5 Done	Once ready, mix together and season.
6 Done	Bpickled Onions Boil the water, white wine vinegar and sugar together.
7 Done	Pour over the onions and leave them to cool in the liquor.
8 Done	Brown Shrimp Dashi In a large pan, heat the oil and add the shrimps.
9 Done	Roast the shrimps until they have caramelised.
10 Done	Add the sliced onion and crushed garlic and colour.
11 Done	Add the stock and simmer for 1 hour. Pass through muslin cloth and check seasoning.
12 Done	Pink Fir Apple Potatoes Cook the potatoes until soft in a pan of water at 85°C with the thyme, butter, bacon, garlic and salt.
13 Done	Set aside until needed.
14 Done	Myler Prawns Dress the prawns in the brown butter and balsamic vinegar. Season to taste.
15 Done	Sea Vegetables Pick, wash and check the sea vegetables for any blemishes.
16 Done	Blanch in boiling water for 30 seconds and refresh with iced water.
17 Done	To Serve Top and tail the pink fir apple potatoes and roast one side until golden. Dip the uncooked side into some of the brown shrimp dashi, covering the bottom half of the potato. Simply arrange all the items into the serving bowl as pictured and pour over some of the remaining brown shrimp dashi.