Save Recipe Print
Total:
1 hr 25 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve.

For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place.

For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices.

Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals.

Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables.

Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm.

Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered.

Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently.

Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Orzo with Roasted Vegetables

Recipe courtesy of Ina Garten

Healthy Peanut Soba Noodles with Vegetable Salad

Recipe courtesy of Food Network Kitchen

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Teriyaki Chicken and Gingered Vegetable Pot Pie

Recipe courtesy of Geoffrey Zakarian

Vegetables

Recipe courtesy of Terrie Mangrum

Vegetable "Frankie"

Recipe courtesy of Tabla Bread Bar

Vegetable Tempura

Recipe courtesy of Sara Moulton

Vegetable Sushi

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories