King prawns with nut butter on a bed of leek salad

100 g butter

450 g king prawns

salt

Heat the butter until it turns a nut-brown colour. Sieve the butter through a coffee filter. Put the nut butter with the king prawns into a bag and vacuum seal on level 1. Place the bag in the cooking tray and into the cold cooking space. Steam.

Steaming 53 °C for 20 Mins

400 g leek

Wash the leeks and cut them into 4 cm long julienne strips. Put them into a bag and vacuum seal it on level 2. Place the bag in the cooking tray and into the cold cooking space. Steam.

Put the food in

Steaming 86 °C for 20 Mins

6 tbsp olive oil

4 tbsp lemon juice

A little lemon zest

Salt

1 tsp mustard

Pepper

freshly milled, black

For the vinaigrette, stir all the ingredients together well. Add the warm leek and mix well.

30 g hazelnuts

Coarsely chop and dry-fry the hazelnuts. Sear the cooked prawns briefly on both sides in a little nut butter from the bag. Season with salt.

Arrange the prawns on top of the leek salad and sprinkle over the dry-fried hazelnuts.