Fake Potato Nigiri

Ingredients:

• 4 Aviko One-for-all Gratins
• 12 shrimps
• 2 tbsp olive oil
• 1 clove of garlic
• (smoked) paprika powder
• 1 egg
• 1 teaspoon mustard
• Juice of 1 lime
• 225 ml sunflower oil
• 3 sprigs of coriander
• 2 passion fruit
• 4 tbsp blood orange juice
• 2 kumquats
• 3 strawberries
• 1/2 avocado
• 12 shiso leaves
• Edible flowers

Method

Preparation: 30 minutes

• Peel the shrimps. In a saucepan, heat the olive oil. Finely chop the garlic and sauté for 1 minute. Add the shrimp skins and fry for 3 minutes. Sprinkle with a pinch of paprika powder. Pour in 600 ml of water and bring to the boil with some seasonings (e.g. peppercorns, bay leaf or thyme).
• Turn the heat to low and let the stock steep for 10 minutes and reduce to 1/4. Strain the shrimp stock.
• Prepare the gratins for 10 minutes according to the instructions on the packaging, but still soft enough to form into quenelles.
• In the blender, make a mayonnaise of the egg, mustard, juice of 1/2 lime and sunflower oil. Season the mayonnaise with shrimp stock and salt.
• Finely chop the coriander. Whisk a dressing of the passion fruit flesh, 2 tablespoons of blood orange juice and the coriander. Season with lime juice.
• Cut the kumquats and strawberries into thin slices. Also cut the avocado into slices. Halve the shrimps lengthwise.
• Shape 12 quenelles of the potato gratin. Divide the dressing with the shiso leaves over 4 plates. Place the quenelles on top, with another 1-2 thin slices of avocado on top.
• Brush the shrimps thinly with the shrimp mayonnaise and place them on top of the avocado. Garnish the nigiri with the strawberries, the kumquats and the edible flowers.

Tip: Would you rather not use raw shrimp? Then cook the shrimp for 1 minute in the warm stock.