Prawn consommé, tomato espuma

Savoury recipe
Lionel Rigolet

Lionel Rigolet

A few years ago, Lionel Rigolet took over at the Comme Chez Soi restaurant (Brussels) and has since revisited the finest aspects of gastronomic tradition. Using high quality produce and the most moder...
  1. Prawn infusion


    • Water - 3 l
    • Prawn heads - 600 g
    • Finely chopped ginger - 50 g
    • Shallot - 100 g
    • Garlic - 25 g

    In a saucepan, add the water, prawn heads, ginger, shallots and garlic. Bring to the boil and leave to simmer for 20 minutes then sieve finely, pressing well. Pour into a saucepan.

  2. Prawn consommé (± 15 g per person)


    • Shrimp (infusion) - 2,5 l
    • Lemon zest - 10 g
    • Limeonblad - 8 g
    • Chopped talauma spice - 2 g
    • Lemongrass - 50 g
    • Chopped carrot - 130 g
    • Chopped white celery - 125 g
    • Pale green parts of leeks - 100 g
    • Tomato paste - 30 g
    • Egg white - 250g

    Finely slice carrots, celery and pale part of the leeks using the food processor, pour into a bowl and add the egg whites, lemongrass sticks and tomato paste. Whisk well. In the meantime, bring to the boil the infusion, lemon peel, lemon leaf and talauma spice. Add the previous mixture, whisk together and bring to the boil again and simmer until a cap appears on the surface. Regularly sprinkle this cap. Leave to simmer for 20 minutes then cool and sieve. Season to taste. Add 2.5 g gelatine soaked in cold water for 250 g of consommé, leave it to cool then pass through a fine sieve.

  3. Tomato espuma


    • Tomatoes (juice) - 100 g
    • Tomato paste - 15 g
    • Vodka - 10 g
    • Gelatine (sheet) - 1,5 g
    • Worcestershire sauce
    • Proespuma - 10 g

    Heat the tomato puree, add the gelatine to melt in them. Remove from the heat, add the tomato concentrate, tomato juice, vodka. Season with the worcestershire sauce, tabasco and celery salts. Mix thoroughly and pass through a fine sieve. Add the proespuma powder and pour into a siphon.

  4. Herb gel (a few drops)


    • Parsley - 10 g
    • Blanched basil - 15 g
    • Raw cress - 5 g
    • Cold cooked herbs - 100 g
    • xanthan - 1 g

    Blend the blanched parsley, blanched basil, cress, cooking juice of the herbs (cold), Gelespessa® (xantana gum) thickener as finely as possible. Season with salt and pepper. Pour into a pipette.

  5. Prawn mixture (± 5 g per person)


    • Prawns - 50 g
    • Green onions - 7 g
    • Shallot - 7 g
    • Finely sliced lemon zest - 1,5 g

    Mix in a bowl: the prawns, spring onions, shallots and lemon peel. Season and share out between small glasses.

  6. Presentation


    • Red tomato caviar
    • Crutomat (dried tomato flakes)
    • Salt and pepper

    Pour the consommé over the filling, add 1 tomato caviar, herb gel, tomato espuma and finish with the crutomat.

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