Spencer Gulf Prawns with Crispy Potato Rösti & Caviar Crème Fraîche – A Gourmet Seafood Recipe

Best Paired with our Mappinga Chardonnay

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Potato Roesti

Serves 4

Prep time: 1 hour
Cook time: 20 minutes

 

Ingredients

1kg - Potatoes Sebago (waxy)

3/4 tsp - Sea Salt 

1/2 tsp - Ground Black Pepper

1tbsp & 4 tbsp for cooking - Clarified Butter/Ghee                              

 

Preparation

Grate & squeeze:

1. Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
2. Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan). 
3. Add butter, salt and pepper then toss. Don’t worry if your potatoes go brown/reddy – it’s still safe to eat, and turns white again when cooked.

Cook 

1. Melt half the clarified butter in a 26cm non-stick pan or skillet over medium low heat. (Shallow non-stick pan with sloped sides is best for easy roesti removal.)
2. Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
3. Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
   (TIP: Insurance policy – If you didn't use a non stick pan, slide the rubber spatula underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.)
4.  Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly – and with confidence!
5. Cook second side: Melt remaining clarified butter in the pan, then slide the roesti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
6. Transfer to rack set over tray in a 120°C/250°F oven until ready to serve

 

Caviar Crème Fraiche

 

Serves 4

 

Prep Time: 5 minutes

 

Ingredients

500g - Crème Fraiche

1 small jar - Salmon Roe

2 tbsp - Dill 

Zest & Juice of 1 lemon

 

Preparation

1. Combine all ingredients in a bowl and mix gently, being careful not to squish the salmon roe.
2. Set aside for service.

 

 

Spencer Gulf Prawns

 

Ingredients

x8 - Spencer Gulf Prawns

Whole Green U10 

20mL - Olive Oli 

1 tbsp - Butter 

5mL - Lemon Juice

Small Sprig of Dill

 

Preparation

1. Peel Prawns & de-vein Leaving head and tail intact.
2. Heat oil in a large heavy-based frying pan and add prawns.
3. Cook one side until coloured and turn over. Add Butter and Lemon Juice.
4. Remove from heat and allow to rest for one minute.

 

 

To Serve

1. Set out 4 entrée plates.
2. Swipe 2 decent back spoon swipes of crème fraiche on each plate.
3. Place a wedge of roesti on each plate on top of the crème fraiche.
4. Place a prawn on top of each wedge of roesti.
5. Garnish with sprig of Dill.
6. Enjoy!