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Follow the recipe from the chef Daniel Humm

Roulade of Hawaiian prawns and avocado


- 1 tbs of greek yogurt
- 1 tbs of creme fraiche
- 1 tbs of mayonnaise
- 1 tbs of crustacean oil
- 2 oz of prawns
- 2 leaves of mint
- 1 oz of apple
- 1 avocado
- Salt
- Cayenne pepper
- 1 lime
- Herbs & flowers
- Fleur de sel
Court bouillon :
- 3/4 cup of chopped fennel
- 3/4 cup of chopped celery
- 1/2 cup of chopped leek
- 3 garlic cloves
- 1 cup of white wine
- 1 cup of orange juice
- 1 tbs of orange zest
- 1 tbs of fennel seeds
- 1 tbs of coriander seeds
- 1 tbs of ground black pepper
- 1 star anise
- 2 tbs of salt
- 3 cups of water

Bring the court bouillon to a boil during 20 min. Remove from the heat and let it cool down at 140 F°. Put the prawns into during 5 min.

Cut half of the avocado , the prawns and the apple in small dices. Put all them together with the cuted mint, the mayonnaise, the oil, the creme fraiche, the yogurt and the juice of half of the lime. Season.

Peal and slice finely the other half of the avocado with a mandolin and put them in line on a parchment paper. Put over the juice of the rest of the lime mixed with water, to avoid it to turn brown. Expand the salad on it and roll it.

Dress on a plate and sauce with greek yogurt and the oil. Finish with some fleur de sel, herbs and flowers.

Starter for 1 persons
Preparation time : 2 h
Difficulty : Medium
Required Material :
Recette Roulade of Hawaiian prawns and avocado