Difficulty:[usr 3]
Prepare the port brunoise:
Cut into small cubes:onions, carrots, mushrooms and pimientos, blanch the carrots and mushrooms, then sweat the onions in butter, then add the carrots and finally the mushrooms and pimientos, add a little chopped chervil, salt and pepper from the mill , reserve.
Cut circles of about 8 centimeters in the pastry sheet, butter and brown in the oven.
Prepare the pepper coulis with the Pacojet. *
Shell the prawns, leaving the head and the 3 rings of the tail, fry in olive oil with a touch of garlic, salt, pepper.
Streak of balsamic caramel (balsamic vinegar reduced in caramel) each plate, on one side on the left, place in a mold, alternating pastry sheets, brunoise, pastry sheets, finish with brunoise.
On the right streak of pepper coulis, add a few diced tomatoes and chopped chervil. Form a small dome of lollorosa between the prawns and the mille-feuilles, place the chive sticks on top, then place the garlic-roasted prawns, decorate with chervil fluff and Guérande salt.
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