Pan-fried prawns with thickened veal jus
and Kasnodar Caviar

Ingredients

4 people

• 16 peeled prawns
• 2 tablespoons olive oil
• 10 cl veal stock
• 80 g butter
• 1 teaspoon cornflour
• 1 x 50 g tin of Kasnodar Caviar
• Salt
• Pepper
• Spice blend
• Edible flowers

Preparation

• Wash the prawns carefully. Season with salt, pepper and the spice blend. Pan-fry the prawns in olive oil on each side. Set aside.
• Bring the veal stock to the boil. Thicken it with the cornflour mixed with a little water. Let it boil for a few minutes. Whisk in the butter. Blend.
• Remove the fat from the pan used for the prawns. Deglaze it with the thickened veal stock.
• Arrange the prawns on a plate. Then pour over the thickened veal jus. Place a small spoonful of Kasnodar caviar on top of the sauce.
• Garnish with crispy tuiles and small herb sprouts.