Hit the Spot
MAY 15TH, 2009
Hit the Spot
It's spot prawn season and the Chefs' Table Society is showcasing some of Vancouver's finest epicures, including former Aurora Bistro star and current Diva at the Met executive chef Jeff Van Geest. Lucky for us, Jeff walked us through a prosciutto-wrapped spot prawn and asparagus recipe guaranteed to amuse our bouche.
Ingredients
6 spot prawns
6 slices of artisanal prosciutto
olive oil to drizzle
2 lemon wedges
6 spears of asparagus, peeled and ends removed
1 Tbsp hazelnut oil
1 Tbsp grapeseed oil
1 Tbsp hazelnuts toasted, chopped
1 Tbsp apple cider vinegar
1 tsp chopped shallots
¼ tsp chopped fresh thyme
Sea salt and cracked black pepper
Method
Hazelnut vinaigrette: Whisk equal parts hazelnut oil, grapeseed oil and apple cider vinegar. Add chopped thyme, shallots and toasted hazelnuts. Season to taste.
Peel spot prawns and wrap each with prosciutto. Drizzle with olive oil. Blanch asparagus in boiling water (place in ice bath to avoid overcooking).Broil spot prawns for 2 minutes. Plate asparagus, pour hazenut vinaigrette, and arrange prawns on top. Finish with a squeeze of lemon. Serves 2.
Get the catch of the day ($12/lb, boat arrives at 1 p.m. daily) before season's end at False Creek Fishermen's Wharf, 1505 W. First Ave., Vancouver. For more festival info visit www.chefstablesociety.com