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For 4 persons
Raw, peeled king prawn tails (3-4 pieces per person)
Marinade:
1 dl oil
1 clove of garlic, crushed
½ red chilli finely chopped
juice of half a lime
Black pepper from the mill
12-16 small, firm, thin-skinned potatoes
3-4 pieces of pomegranate carrots
A few sprigs of thyme
150 g sour cream
½-1 dl trout roe
½ dl diced chive
Salt and black pepper from the mill
1 grated lime peel
½ dl oil
50 g butter
Start by preparing the marinade. Combine all the ingredients in a bowl and mix the thawed prawn tails into the marinade. Place in the fridge to marinate for a few hours.
Wash the potatoes and carrots carefully. Cut the carrots and potatoes in half lengthwise if they are very large. Melt the butter and mix it with the oil. Pour the mixture over the potatoes and carrots, season with salt and black pepper. Preheat the oven to 220°C and roast the potatoes and carrots for about 15-20 minutes, depending on their size.
Prepare the roe smetana by mixing half of the trout roe and the juice of the lime into the smetana. Season with salt, pepper and diced chive.
Grill the prawns in a hot pan in oil (or on the grill) for 1-2 minutes on each side, the prawns are cooked when they change colour from grey to a beautiful red.
Assemble the dish and garnish with fresh thyme and roe.
Thank you for the recipe Oskari Lahti
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