Bresc BV

Cajun prawns with garlic


  • 600 g celeriac
  • 12 prawns 16/20
  • 5 dl milk
  • 30 g butter
  • 20 g Bresc Black garlic puree
  • 20 g Bresc Smoked garlic puree
  • 20 g Bresc Organic garlic puree
  • 20 g Bresc Grilled bell pepper puree
  • 20 ml sunflower oil
  • 5 g Bresc Cajun
  • cress

Preparation method

Clean the celeriac, chop into chunks and cook in the milk until tender. Divide the celeriac into 3 equal portions. Puree one portion with 10 grams of butter and one of the garlic purees. Repeat this process with the other two purees so that you have three different sorts of garlic puree in all. Add a little of the cooking liquid if necessary for a smooth mixture. Spoon the individual purees into piping bags and put to one side to use for finishing the dish. Clean the prawns and seal them in a vacuum pack with the oil, pepper, salt and Cajun mix. Cook them at 57 °C for 30 minutes. Pipes swirls of the different garlic purees on the plates. Cut the prawns that have been cooked in the sous-vide in two. Arrange the halved prawns between the swirls of puree and garnish with the cress and bell pepper puree.