White prawns and pan-fried vegetables with pink sauce
Recipe by Franck Cerutti

Ingredients

White prawns
20 white prawns

Vegetables
2 medium sized carrots
1 fennel bulb
1 lemon
3 green asparagus spears
2 red onions
4 white pearl onions
1 stalk of rhubarb
80 g of shelled brad beans
4 preserved tomatoes
1 sucrine lettuce
3 cl chicken stock

The pink sauce
10 cl pink sauce
olive oil
salt and pepper

Preparing the white prawns
Remove the tails, keeping the heads and leaving the very end of the shell on the tail. Set aside in a cool place.

Preparing the vegetables
Peel the carrots and cut each into four quarters. Peel the fennel. Wash and trim the courgettes. Trim the asparagus into 5 cm lengths. Peel, rinse and dry them. Peel the red onions and the rhubarb.
Use a mandoline to produce 1.5 cm thick slices of all these vegetables.
Clean the pearl onions by removing their first skin. Cut into 1 mm thick rounds. Cut each preserved tomato in three.
Remove the large leaves from the sucrine lettuce. Cut the lettuce heart into 5 mm thick slices. Set all these vegetables aside.

Cooking the white prawns
Heat a drizzle of olive oil in a pan. Sear the white prawns in each side, lightly browning them. Cook for 6 to 8 minutes according to size. Drain on a rack and keep warm.

Cooking the vegetables
Heat a drizzle of olive oil in a sauté pan. Add the carrots and allow to sweat for 1 minute before adding the chicken stock. Cover and cook for 3 minutes.
Add the fennel. Cook for 1 minute.
Add th onions and the asparagus. Cook for a further minute.
Add the pearl onions, the courgettes and the rhubarb. Cover and leave for 1 minute on the edge of the stove. If necessary, add a tiny drop of chicken stock to the vegetables while they are cooking.
Remove the cover and add the rocket leaves and the little broad beans. All the vegetables must be crunchy. Check for seasoning.
Add the preserved tomato sections. Mix carefully.

Finishing and plating up
Season the slices of sucrine lettuce with a little olive oil, lemon juice and salt. Arrange on a plate. Place the white prawns on top of the lettuce. Garnish with the vegetables. Add a few large drops of pink sauce.

Top