Summer Vegetable Plate with Salmon Rose and Prawns

A bean recipe for every taste:

Clean the vegetables and cut them into bite-sized bites in the form of squares, strips, cubes or rhomboids. Blanch them in lightly salted water for 2 to 3 minutes, according to the cooking time. Next, rinse in iced water. Drain well, then mix with dressing.

Finely dice the beans, also blanch and mix with diced onion and a little dressing. Season with salt to taste and season with pepper.

For the gambas sauce, sauté the gambas shells for 2 minutes, add the onion cubes and sauté them briefly. Stir in the paradeis pulp and bring to the boil with a quarter l of the blanching liquid of the vegetables for 15 minutes. Now strain through a sieve and continue cooking until half of the liquid has evaporated. Stir in ice-cold butter cubes with a whisk. Season with salt to taste and season with pepper.

Roast the prawns in a frying pan with a little olive oil for 2 min until hearty. Season with salt and pepper.

Cut the salmon slices in half lengthwise, then twist 2 tranches around a finger. Carefully pull this roll off the finger, place on a plate and open the top edges to form a rose.

Dressing: Spread plucked leaves from the frisée lettuce evenly on the plate. Place 2 tablespoons of bean salad in the center. Around it evenly distribute the marinated vegetables decoratively. Place a gamba on the outside of each, between the vegetables three halves of the quail.

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