Fir-spiced Dublin Bay prawn
By the chef
Régis Marcon

Fir-spiced Dublin Bay prawn


Dublin Bay prawn

  • 12 grade 16/20 Dublin Bay prawns
  • Honey vinaigrette
  • Honey
  • Sunflower oil
  • Sherry vinegar
  • Spices
  • Salt, pepper
  • Quatre épices seasoning (ground pepper, cloves, nutmeg and ginger), rosemary
  • Tip of a Douglas fir

Cauliflower cheese gratin

  • 30 g white roux
  • 1 kg cauliflower
  • 250 ml cream
  • 250 ml milk
  • 60 g comté cheese
  • Nutmeg to taste
  • Greek style cauliflower
  • 180 cauliflower floret tops
  • 300 ml olive oil
  • 200 ml lemon vinegar
  • Virgin hazelnut oil
  • Coriander seeds to taste
  • 1 finely chopped onion, 1 sprig mixed herbs, 100 ml white wine

Cauliflower carpaccio

  • 20 cauliflower florets
  • Hazelnut oil to taste
  • Shelled hazelnuts to taste


  • Choux pastry branch with other forest decorations


  • Fry the prawns just before serving.
  • Mix all of the ingredients in the vinaigrette.
  • Chop the rosemary and Douglas fir needles very finely.
  • Blanch the 20 pieces of cauliflower.
  • Make the béchamel sauce with the milk, cream, comté and nutmeg.
  • Stir the béchamel into the cauliflower.
  • Blanch the cauliflower floret tops.
  • Sauté the finely chopped onions, then add the cauliflower florets, deglaze with the white wine, reduce, add the lemon vinegar, the ground coriander, the mixed herbs and cook for 10 minutes.
  • Cut the cauliflower into thin slices.
  • Spread a layer of purée over a plate with a comb. Place 3 cauliflower florets on one side of the plate. On the other side, place the cauliflower carpaccio. Sprinkle a line of shelled hazelnuts in a line just before serving. Place the prawns on top of the purée. Fry. Season with honey vinaigrette. Sprinkle with rosemary, fir and quatre épices. Decorate as desired.

Bon appétit !