Bavarian Prawn Gazpacho with Vegetable Mirepoix, Raw Salmon, and Pimiento Coulis

• 1 Cucumber
• 2 Tomatoes
• 1 Egg
• 5 cl Fresh cream
• Olive oil
• 2 cloves Garlic
• 2 cl Balsamic vinegar
• 1 small box Slices of pimientos
• 150 g Pink prawns
• 65 g Fresh salmon
• 1 Carrot
• 2 sheets Gelatin (2 g)
• Chervil
• Chives
• Salt, ground pepper

For the Gazpacho:

Peel the cucumber, halve it, remove the seeds. Dice half into brunoise and roughly chop the other half. Sprinkle with coarse salt to disgorge.

Chop and degerm the garlic. In a food processor, blend the garlic with the egg yolk, gradually adding olive oil like a mayonnaise. Then add one peeled, seeded, and coarsely chopped tomato, followed by the rinsed and drained cucumber. Mix in the vinegar and gelatin softened in warm water. Add 2 tablespoons of ice water. Refrigerate.

Assembly:

Drain the prawns, reserving some for garnish. Dice the rest. Cube the salmon. Peel, seed, and coarsely chop the second tomato. Prepare brunoise of tomato, cucumber, and carrot (lightly blanched in salted boiling water and cooled).

Fold these vegetables into the gazpacho with the diced prawns, salmon, and chopped chervil. Adjust seasoning. Divide into verrines and chill for at least 6 hours.

Pimiento Coulis:

Drain the pimiento slices and blend with the crème fraîche.

Just before serving, top the chilled verrines with streaks of pimiento coulis, a prawn, and garnishes of chives and mint. Serve extra coulis in a sauce boat.