The Royal Potato
The Royal Potato
grilled potato salad with fennel and sour cream, king prawns in maple syrup and Green Tabasco sauce
Ingredients
For the salad
- 2 large potatoes
- 1 head of fennel with lots of fronds
- 100 g sour cream or alternatively crème fraîche
- salt
- sugar
- virgin olive oil
- lemon
- 4 king prawns, total weight together approx. 1 kg
For the marinade
- 2 tbsp. maple syrup
- 2 tsp. Green Tabasco
- 4 cl apple juice
- a spray of virgin olive oil
Directions
1
Slice through the top half of the prawn shell, remove the intestinal tract and clean.
2
Combine all ingredients for the marinade, warming the maple syrup on the side burner for a short time if necessary. Cover the prawns and marinate for at least 2 hours in a cold place.
3
Now bake the potatoes whole for 1.5 hours using indirect heat at around 200 degrees.
4
Finely cut or slice the fennel; remove the fronds, pluck coarsely and put aside. Halve the potatoes, hollow out with a spoon and roughly chop the scooped-out inside. Mix with the sour cream and the spices. The fill into the hollowed-out potatoes halves.
5
Marinate the fennel with lemon, a little salt and sugar as well as oil and put on top of the potatoes.
6
Grill the prawns at the same time.
Made This Recipe?
Click the stars to rate it.
