Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cold corn soup with drunken prawns and pumpkin seed oil
"Drunken" seafood, i.e. seafood marinated in alcohol, is a classic in Chinese cuisine. We give the technique a Mexican twist with tequila and season the whole thing with pumpkin seed oil to finish. A delicious fusion feast!
Cooking time: 30 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 6 | Corn on the cob | |
| 30 | g | Butter |
| 1 | Medium onion, finely chopped | |
| 1 | Garlic clove, finely chopped | |
| 500 | ml | Buttermilk |
| 100 | ml | Sour cream |
| 8 | Shrimps | |
| 250 | ml | Tequila |
| Grated zest and juice of 1 lime | ||
| Cress, roasted chopped pumpkin seeds and pumpkin seed oil to garnish | ||
| Salt | ||
Preparation
- Cut the kernels from the corn cobs. Cover the flasks with water and bring to the boil.
- Melt the butter in a pan and carefully fry the onion and garlic until translucent, but do not allow them to take on any colour. Add the corn, season with salt and pour in the cob cooking liquid so that the corn is just covered. Simmer until most of the liquid has evaporated and the corn is cooked, about 15 minutes.
- Remove from the heat. Pour in the buttermilk, add the sour cream, puree and pass through a sieve. Squeeze out the leftovers in a sieve. Chill the soup for at least 2 hours, preferably overnight.
- Bring a pan of well-salted water to the boil. As soon as it boils, remove from the heat, add the prawns and leave to infuse for 3 to 5 minutes. Drain and marinate the prawns with the tequila, lime zest and juice. Leave to infuse for at least 2 hours.
- Divide the soup between bowls, garnish with prawns, cress, pumpkin seeds and pumpkin seed oil and serve.
