North Sea king prawns served with kohlrabi and vegetables served with flavoured rice

Ingredients

• 600g King Prawns (I like to use North Sea prawns)
• 1 glass of good quality fish stock
• 4 medium-sized young kohlrabis (for a main dish, use 8)
• 4 spring carrots
• 150g sugar
• 4 stems of green asparagus
• 8 white mushroom tops
• 2-3 shallots
• 1 tub of crème fraiche
• a knob of butter
• 2 tspns of flour
• some dry white wine (preferably Chablis)
• some fresh Dill
• 1-2 teaspoons French Meaux mustard
• Basmati Rice

Preparation

1. Brush and peel the vegetables.
2. Blanch them separately in boiling salted water.
3. After blanching, chill them in ice-cooled water to keep them al dente.
4. Peel the kohlrabis.
5. Chop off the top and remove the flesh. If you have one, use a French potato corer.
6. Dice the shallots and sweat in a little butter.
7. As soon as they look glassy, dust them with 2 heaped teaspoons of flour.
8. Sauté a few more minutes.
9. Add some of the fish stock.
10. Add a little crème fraiche.
11. Stir it until it looks smooth.
12. Allow to simmer for 15 minutes.
13. Check the taste and season according to taste.
14. Mix well with a little butter, making sure the mixture doesn't boil
15. Add the king prawns and the chopped dill.
16. Heat some butter in a frying pan.
17. Fry the carrots, the halved stems of asparagus and the mushrooms in the brown butter.
18. Season them in the pan.

Serving suggestion

• Place the kohlrabis in the middle of the plates and stuff them with plenty of the filling.
• Frame it with the colourful vegetables.
• Serve with basmati rice.
• Serve with chilled Chablis if desired.