- 3 Ripe Avocados
- 1/2 English Cucumber
- 3 Whole Beef Tomatoes
- 2 Medium Red Onions
- 10 Pieces of 13/15 of 8/12 Sized Prawns
- 100grams of Butter
- 3tsp of Chopped Garlic
- 1/2 Cup of Clarified Butter
- 2 egg Yolks
- 1tbsp Lemon Juice
- 1tsp Cold Water
- 1 Pinch of Paprika
Dice up Tomato, Onion and Cucumber into Pieces Roughly the Size of a pea.
Place them In separate Bowls and add a tablespoon of water to the Onions(this lowers the amount of ammonia on the palate later)
Halve, Pit and Skin your Avocado(s) add a touch of salt and Mash them up finely
If not serving immediately add some Lemon Juice or Vinegar
Lets do the Sauce!
First, We are going to Make a Double Boiler or Bain Marie, so we take a pot put it onto the stove and add 3 cups of water to it, we now put a bowl on top of the pot and Presto a Double Boiler
Add your Egg Yolks, Paprika and Lemon Juice to the bowl and whisk vigorously, we especially do not want this to curdle, we are looking to thicken the eggs up a little at this point.
They will start to lighten up in Colour, so as soon as the Eggs are looking a little more pale move to Step 4
Whisking vigorously, we are going to slowly add our clarified butter, thereby emulsifying it.
Once all the butter is added, it should coat the back of a spoon. If not, continue whisking over the heat for a few minutes and try this again. (a Perfect Hollandaise)
To plate the Tian we are going to use a cutter mould, in the photo we use a stainless steel mould, but a piece of PVC tubing or a Styrofoam Cup with the base cut off is a handy substitute in the Home Kitchen
Working, layer by layer, we are going to add the Onion, Tomato, Cucumber and the Avocado, Press down firmly after the addition of a layer to ensure a snug fit.
Time for the Prawns.
Add your 100g of Butter to a WARM Pan, as it starts melting , Place your Garlic on Top of the Butter.
Its rather important to understand the use of a warm pan with Prawns, we shouldn’t think of cooking prawns as frying them, with their delicate flesh, we should strive to merely Poach them in the butter.
As soon as the prawns flesh has gone from a Translucent White over to a Solid Cream colour they are done perfectly, add the to the top of the Tian.
Time to add the Sauce
Mix in the teaspoon of cold water.
Now take a Tablespoon full of the sauce, turn it sideways on the plate, this makes an Oval of sorts, place your spoon back into the centre of the oval and drag the widest part of the spoon
A perfect Tian of Prawn and there you have it. Fancy Spoondrags, Layers and Everything.