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King prawn, potato, passion fruit and sage

Chef: Claude Bosi

A delicious, fresh, summery dish that let's simplicity speak for itself.

View other recipes that are: london michelin stars hibiscus french

Claude Bosi of London’s Hibiscus is the master of mixed marriages, winning two Michelin stars for turning unlikely
partnerships into natural companions.

Ingredients and Method

1 desiree potato
200ml dashi
25g butter
1 passionfruit
1 bunch of sage
4 extra large king prawns, peeled and de-veined
extra dashi

Dice the potatoes into 5mm cubes.
Cook in dashi and butter.
Simmer them until just tender. Drain.
Reduce the cooking liquid down to a glaze.
Put the potatoes into the pan and toss through the glaze.
Scoop out the flesh from the passionfruit. Set aside.
Chiffonade the sage. Set aside.
Pan-fry the king prawns gently, until just warm in the centre (approximately 30-60 seconds either side)
Deglaze the pan with dashi.
Reduce to a glaze.
Fold the chiffonade sage through the potatoes.

To assemble