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Grilled Yamba Prawns on Celeriac Mousselie
12 Yamba prawns, shelled except for the tail and deveined
275g celeriac, peeled and diced
75g pontiac potato, peeled and diced
100ml cream
125ml chicken stock
Ravioli
1 large pontiac potato
15g shitake mushrooms
15g Swiss brown mushrooms
15g oyster mushrooms
10g butter
Sauce
50ml shellfish bisque
120g unsalted butter
Yarra salmon pearls
10g chopped chives
20ml basil oil
45g mixed micro greens
15ml blackwater olive oil
Sea salt and fresh ground pepper
1. For the celeriac mousselie put the peeled potato, celeriac, chicken stock and cream in a saucepan. Bring to the boil then reduce to a simmer and cook until soft.
2. Drain and reserve the liquid, process in a blender to a puree.
3. For the shellfish sauce, bring the bisque to a boil, reduce to a simmer and whisk in the unsalted butter. Just before serving add the salmon pearls and chopped chives.
4. For the ravioli finely chop the mushrooms and sauté in butter. Thinly slice the potato, place a small teaspoon of the mushroom mix in the centre of a slice of potato, brush with cornflour and water mix around the mushroom, put another slice of potato on top and press together. Cut with a biscuit cutter and deep fry and keep warm.
5. To serve sauté the prawns in a little oil. Place the celeriac mousselie in the centre of the plate, arrange the pawns so that the tails stand up. Spoon the shellfish sauce over the prawns then drizzle on basil oil. Place ravioli on top of prawn and mix the greens with the blackwater olive oil and place on top.
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