Roasted BC Spot Prawns Sweet & Sour Rhubarb & Pink Lady Apple Cauliflower Puree & Hazelnuts by Chef Ned Bell
Rhubarb & Apple:
2 cups fresh chopped rhubarb
1 cup diced fresh apple
1/8 cup local honey
1/8 cup sherry vinegar
1 shallot, thinly sliced into rings
1 /2 tsp sea salt
½ cup toasted & skinned hazelnuts
1 sprig fresh thyme
In a small pot, simmer 2 cups diced rhubarb with honey, sherry, sliced shallots, sea salt and fresh thyme. 5 minutes over medium heat.
Remove from the heat and add 1 cup diced fresh apples Let cool.
5 Spot Prawns per person, (Scallops would be fantastic also, as would fresh halibut)
-Season with sea salt and cracked black pepper
-pan seared to medium rare, spot prawns are delicate and should not be overcooked
1 head of cauliflower, diced into ¼ inch cubes
2 tbsp butter
1 clove garlic
1/4 cup 35 % cream
1 tsp Vancouver Island sea salt
Over medium heat, sauté the cauliflower in the butter and the garlic for 5 minutes.
Add the cream and sea salt, simmer until the cauliflower in tender, puree in a Vita mix blender until smooth.
Spread 2 tbsp warm cauliflower puree on the plate,
place the spot prawns on top and then
Garnish with 1 tbsp of the Rhubarb & Apple.
Finish with toasted hazelnuts and Enjoy!