Ingredients
- 24 peeled scampi size 16/201.2 kg beef heart tomatoes2 shallots chicken leg10 g chopped chives20 g chopped fresh coriander2 limesAged balsamic vinegarSherry VinegarOlive oilFleur de sel40 g cashew nuts
Instructions
1. Dry the scampi well and fry them quickly in a pan with hot olive oil. Deglaze with a little sherry vinegar, remove and cut into pieces. Set aside.
2. Blanch the tomatoes in boiling water for 10 seconds and rinse in iced water. Cut into pieces, sprinkle with a little fine salt and leave to stand for 15 minutes. Drain.
3. Chop the chives. Grate the lime zest with a fine grater and set aside. Roast the cashew nuts in the oven at 180° C for 5 minutes and crush them roughly.
4. Make a vinaigrette with the juice of one lime, the vine- gar and the olive oil.
5. Mix the tomatoes, chives, fresh herbs, prawns and lime zest in a salad bowl and season with the vinaigrette. Arrange in small bowls.
Recipe : Mathieu Morvan