Roasted prawns in a grapefruit shell, beurre blanc and a comma of coulis

  • October 2017

Amaze your guests with this light and airy starter.

Ingredients – 4 servings


  1. Shell the prawn tails and quickly sear them in a very hot pan with a drop of oil.
  2. Cut the grapefruits in half, separating the flesh into segments and setting it aside.
  3. Reduce the white wine with the shallots, pour in the cream and reduce again at a simmer for about 5 minutes.
    Then mix in the semi-salted butter, blend the whole mixture, season with salt and pepper and pour into a siphon.
  4. Place the empty grapefruit half onto the bed of coarse salt and cook in the oven at 210°C for 10 minutes to dry it out.
    Add the prawns and grapefruit segments, then cook for another 2 minutes.


  • Spread a bed of coarse salt on each dish, then place the roasted grapefruits on top and drizzle over the beurre blanc sauce.
    Decorate the dish with a comma of yellow pepper and lemon thyme coulis punctuated with red pepper and rosemary coulis.

Bon appétit !