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Gambas cooked in olive, Agen prune guacamole and avocado


Discover this delicious recipe for Gambas cooked in olive, guacamole of Agen prunes and avocado proposed by Marc de Passorio.

Ingredients for 4 persons :

  • 10 pitted Agen prunes
  • 8 prawns, size 16/20
  • 2 very ripe avocados
  • 15 cl of Port *
  • 8 tablespoons of olive oil
  • Salt, pepper, Espelette pepper
  • The juice of a lemon

Gambas cooked in olive, Agen prune guacamole and avocado

STEP 1 :

Shell the prawns, cut them in three lengthwise. Place them in a dish and

season with salt, Espelette pepper, 2 tablespoons olive oil and lemon juice.

Reserve in the fridge.

2ND STEP :

Cut the avocados in half lengthwise and scoop out the flesh with a spoon without damaging the shell. Mix and season the avocado flesh with 4 tablespoons of olive oil, salt and Espelette pepper.

Film the bottom of the shell and place the slices of prawns on it and add the avocado guacamole.

Reserve in the fridge.

STEP 3:

In a saucepan, combine the chopped Agen prunes and the Port * until you obtain a

syrupy consistency. Drain and reserve the juice, adding two tablespoons of olive oil.

STEP 4:

Form the flesh of the marinated Agen prunes into small balls and place them in the center of the avocado guacamole to form the core. Gently unmold the preparation, place it in the center of a plate and season with the Agen prune vinaigrette.

Chef's tip: serve chilled with a lemony whipped cream.

FOOD AND WINE PAIRINGS

CHAMPAGNE

Domaine Fleury, Jean-Pierre Fleury, Champagne Rosé de Saignée.

Extraverted dress on fuschia. Scent of red fruits, flavors of redcurrant, raspberry ...

Gourmet and delicate aromas. This champagne is produced from organic and biodynamic agriculture.

WHITE WINE

Domaine François Chidaine, Vouvray “Les Argiles” 2014

Clear and luminous color. Nice balance in the mouth. Very fragrant, this cuvée comes with notes of citrus and white fruits. The vineyard is managed biodynamically.

Portrait chef Marc de Passorio

It was in Aix-en-Provence in 2014 that chef Marc de Passorio opened his restaurant l'Esprit de la Violette. A superb house nestled in the heart of the city, in a magnificent natural setting. Some months

are enough for the chef and his team to win 3 Toques at the Gault & Millau, the Gault & Milau d'Or PACA and a Michelin star. It treats gourmets with inventive, offbeat and generous cuisine.

© Martial Thiebaut

* Alcohol abuse is dangerous for health. To consume with moderation.

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