Pistachio-crusted prawns on potato cream with confit tomatoes

Ingredients

For 1 serving

• Shrimp170 g
• Pistachios15 g
• Potatoes200 g
• Reduced-fat milk60 ml
• Cherry tomatoes120 g
• Sugar2 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, shellfish,

In season: June – September

Method

1. Preheat a conventional oven to 160 °C. Wash and halve the cherry tomatoes and lay them cut side up in a tray; sprinkle with the sugar, thyme, salt and half the oil.
2. Bake the tomatoes for 30 minutes, until shrivelled and lightly caramelised at the edges.
3. Meanwhile put a pan of water on to boil. Peel the potatoes and cut into roughly 3 cm pieces; when the water boils, salt it and cook them over medium heat for 15 minutes, until they mash easily.
4. Warm the milk without boiling it, drain the potatoes and blend or mash them with the hot milk and a pinch of salt until smooth and velvety; keep covered.
5. Finely chop the pistachios. Peel the prawns leaving the tail on, remove the vein, season with salt and pepper and press them into the nuts. Heat the remaining oil in a non-stick pan over medium heat and cook them for 2 minutes per side, until the crust is golden and the prawns opaque.
6. Spread the potato cream on the plate, arrange the prawns on top and finish with the confit tomatoes.