Difficulty: 3/5
Prepare the port brunoise: Finely dice onions, carrots, mushrooms, and pimientos del Piquillo. Blanch the carrots and mushrooms. Sweat the onions in butter, then add carrots, followed by mushrooms and pimientos. Season with chopped chervil, Guérande salt, and freshly ground pepper. Set aside.
Cut 8 cm circles from the pastry sheets, brush with butter, and bake until golden.
Prepare pepper coulis using a Pacojet (or blend roasted red peppers if unavailable).
Shell the prawns, keeping the head and last three tail segments. Sauté in olive oil with minced garlic, salt, and pepper.
Reduce balsamic vinegar to a caramel. Drizzle on plates. On the left, layer in a mold: pastry, brunoise, pastry, topping with brunoise.
On the right, drizzle pepper coulis, add diced tomatoes and chopped chervil. Mound Lollo Rosso between the mille-feuille and prawns. Top with chive sticks, then garlic-roasted prawns. Garnish with chervil sprigs and Guérande salt.
Chef Hubert's Tip: This elegant dish showcases layered flavors and textures, drawing from classic French techniques for a refined dining experience.
