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1
For the coral sauce: Peel the tails of the prawns while keeping the heads on.
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2
Heat some oil in a saute pan.
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3
Cook the shrimp for 3 to 4 minutes.
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4
Remove and set aside.
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5
Add the gray shrimp to the pan and cook for 1 minute.
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6
Reserve with the prawns.
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7
Rinse and dry the cuttlefish fillets.
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8
Cut it in pieces.
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9
Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice.
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10
Season the sauce with salt and pepper and then add the Espelette.
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11
Check the consistency, and adjust it with the remaining 1/4 cup lobster stock.
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12
Puree until the sauce is homogenous, 5 minutes.
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13
Pass the sauce through a fine mesh strainer.
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14
Check the seasoning and the consistency.
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15
Reserve.
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16
For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place.
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17
Store in a cool place.
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18
For the vegetables: Peel the carrots, and cut into 8 pieces.
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19
Peel the fennel.
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20
Wash the zucchini, remove top and tail.
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21
Cut the asparagus lengthwise into 2-inch pieces.
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22
Use a vegetable peeler to remove the hard outer skin.
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23
Wash and dry.
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24
Peel the red onions and rhubarb.
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25
Cut all of the vegetables using a mandolin into 1/2-inch-thick slices.
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26
Clean the scallions, removing their outer skin.
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27
Thinly slice.
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28
Cut each of the tomatoes into 3 petals.
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29
Remove the larger leaves of the lettuce.
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30
Cut the heart into 1/2-inch-thick slices.
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31
Reserve all of the vegetables.
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32
Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan.
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33
Sear the prawns on each side, coloring them slightly.
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34
Cook for 6 to 8 minutes, depending on their thickness.
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35
Drain and keep warm.
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36
Cooking the vegetables: In a saute pan, heat a dash of olive oil.
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37
Add the carrots and sweat for 1 minute, then wet with a little bit of broth.
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38
Cover and cook.
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39
Add the fennel.
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40
Cook for 1 minute.
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41
Add the onions and asparagus.
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42
Cook for another minute.
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43
Add the spring onions and rhubarb.
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44
Cook for 1 minute, covered, over low heat.
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45
Eventually add a little bit of broth while the vegetables cook.
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46
Keep covered.
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47
Uncover and add the arugula and the fava beans.
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48
All the vegetables must remain crisp.
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49
Adjust the seasoning.
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50
Add the tomato petals.
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51
Mix gently.
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52
Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt.
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53
Place in the bottom of the plates.
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54
Place the shrimp on top.
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55
Then place the vegetables.
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56
Finish with large drops of the coral sauce.
