Raw Prawns with Dried Strawberries, Large Olives and Basil, a recipe from Carmen Ruscalleda on the W

Ingredients

• 6 prawns per person
• Salt
• pepper
• 200 ml (3/4 cup) extra virgin olive oil
• 60 ml (1/4 cup) lemon juice
• 1/2 tsp. mustard
• 2 tsp. shallots
• 1 tsp. chopped green pepper + 1 tsp. chopped red pepper
• A little garlic powder
• Chopped parsley as needed
• strawberries
• 100 ml (6 tbsp.) extra virgin olive oil
• 20 ml (4 tsp.) balsamic vinegar
• A touch of salt and pepper
• A few Basil leaves
• 250 g (9 oz.) Aragon black olives
• Aragon black olives
• 325 g (1 1/2 cup) sugar
• 60 g (2 oz.) spray glucose (restaurant version)
• 50 g (2 oz.) skim milk powder
• 320 g (1 1/3 cup) cream
• 1 1/8 liters (5 cups) whole milk
• 10 g (2 tsp.) ice cream stabilizer (restaurant version)
• 60 g (1/4 cup) egg yolks
• 300 g (10 oz.) pitted Aragon black olives
• 50 g (2 oz.) basil
• 300 g (10 oz.) strawberry jam
• 25 ml (5 tsp.) sherry vinegar
• 50 ml (3 tbsp.) water
• Arugula, frisée and lamb's lettuce
• Strawberry vinaigrette (see above)
• Chives, chervil
• 100 ml (6 tbsp.) sea water
• 1 sheet of gelatin
• Chopped chives