Gamba with Salad of Apricots, Plums – *

(*) Gamba with leaf salad of apricots, plums and oriental perfumes.

Blanch the apricots and plums in boiling hot water and remove the skins. Cut them in half and remove the seeds.

Arrange the fruits (***) on a large plate in a fan shape. Place the roasted or grilled giant gamba on top. Drizzle with the dressing (see below) and perhaps the roast stock. Decorate with pomegranate seeds.

Dressing: grind the black peppercorns, cardamom seeds and coriander seeds in a mortar, then place in a baking dish form. Add rose petals, cumin, star anise, salt, sugar, saffron threads, ginger and turmeric and stir with vinegar, oil and Noilly Prat to make dressing.

(***) Vary the fruits according to the season, e.g. in winter with exotic fruits.

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