Norwegian cold-water prawns with wild dill pollen mayonnaise, pickled cucumber and lumpfish roe on s
Growing up in Norway we always had a box of frozen cooked Norwegian prawns on standby for quick, tasty suppers. Simply defrost them by scattering the prawns on a tray or plate and leave in the fridge...
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Cooking tools:
- Food processor
- Blender
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- Saucepan
- Stove
- Refrigerator
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Plate
- Tray
- Plastic wrap
Ingredients
- 500 g Norwegian prawns, shell-on
- 1 glass lumpfish roe, black
- mini crisp bread
- butter
- dill pollen, wild
- 150 ml white wine vinegar
- 100 g fructose
- 1 cucumber
- 2 egg yolk
- 275 ml vegetable oil
- 1 tsp mustard
- 1 tsp vinegar
- 1/2 tsp dill pollen, wild
- lemon zest
- salt
- pepper
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