Indian Cherry Potato Salad with Roasted Prawns
A recipe imagined by Jason Bayes (Hotel-Restaurant of the Pointe de Mousterlin in Fouesnant) of the Confraternity of the Toques of the potato.
For 4 people / cooking: 25 min
6 potatoes Sweetheart
1 teaspoon of ground curry
1 tablespoon of sesame seeds
1 bunch of fresh coriander
2 tablespoons mayonnaise
1 red onion
12 prawns shelled
1 teaspoon of cumin seeds
1 zest of lemon and its juice
1 teaspoon chopped ginger confit
5 tablespoons of olive oil
1/2 mango cut into small cubes
Put the potatoes Sweetheart in a saucepan, cover them with cold salted water. Bring to a boil and cook until you can plant a knife without forcing (about 20 min). Cool immediately under cold water. Peel and cut into small cubes about 5 mm.
Mix the curry with the mayonnaise then add the chopped coriander and chopped red onion. Incorporate potatoes Sweetheart. Place on 4 plates using a cookie cutter. Remove the cookie cutter.
In a hot skillet, brown the cumin seeds for 30 seconds and set aside. Repeat with sesame seeds and set aside.
Preparation of the vinaigrette: mix the zest and the lemon juice, the ginger, the seeds of cumin and the olive oil. Add the mango dice and reserve.
Dressing: frying prawns 3-4 minutes and put them around the salad of potatoes, add a bead of vinaigrette around and a little mesclun on the salad. Sprinkle with sesame seeds.