Warm Prawn Salad with Curry Sabayon, a Benoît Sinthon recipe, chef at Il Gallo d'Oro in Madeira on G

Ingredients

• - 2 egg yolks
• - 50 ml (3 tbsp.) crab or shellfish stock
• - 5 g (1 tsp.) Madras curry powder
• - 100 g (3 1/2 oz.) heavy cream, whipped
• - 100 g (3 1/2 oz.) mesclun (mixed greens)
• - 20 cress leaves
• - 20 endive leaves
• - 20 sprigs of chervil
• - Mediterranean prawns, 2 per person
• - 150 g (5 oz.) mesclun, julienned
• - 50 g (2 oz.) crushed tomatoes
• - 20 g (2 tbsp.) chopped parsley
• - 20 g (2 tbsp.) chopped chives
• - 20 g (4 tsp.) Shrimp cocktail sauce
• - 200 g (7 oz.) cooked rock lobster tails
• - 75 ml (5 tbsp.) olive oil
• - 25 ml (5 tsp.) lemon juice