Difficulty: Medium
Remove the skin from the grouper fillet and cut into small dice. Season lightly with lemon juice. Drain the prawns and dice into brunoise.
Peel and core the apples, then cut into brunoise and season lightly with lemon juice.
Peel and finely chop the shallot.
Chop the dill.
Cut the peeled ginger into a fine brunoise, blanch briefly, refresh in ice water, and drain.
Sweat the shallot in olive oil until translucent. Add the apple brunoise and cook until softened. Incorporate the diced grouper and prawns, season with salt and pepper, and set aside.
Season the whipped cream with salt and pepper, then fold in the dill and ginger.
In a verrine glass, layer a spoonful of grouper tartare, followed by prawns and a touch of ginger (to taste). Repeat, finishing with a dome of whipped cream. Garnish with a rosemary sprig and 1-2 sheep's cheese crisps with rosemary.
Rosemary Sheep's Cheese Crisps:
Grate the sheep's cheese into a bowl with the butter and flour. Season with salt and pepper. Mix vigorously; add a splash of milk if too thick. Shape into sausages, wrap in plastic film, and chill.
Slice thinly and place on an oiled baking sheet. Sprinkle with rosemary crumbs.
Bake at 180°C for 10-14 minutes. Let cool for 5 minutes before using.
Recipe from Chef Hubert's culinary expertise
