Mediterranean vegetables with prawns
This dish by Constantin Fischer tastes like a summer's day on the Mediterranean sea.
- Serves: 4 persons
Ingredients
- 8prawns
- 6Zweig(e) of thyme
- salt
- pepper
- peanut oil
- 200g quinoa
- vegetable stock
- salt
- pepper
- 1red bell pepper
- 1yellow bell pepper
- 1zucchini
- 1eggplant
- 1kg pickled tomatoes
- 1fresh garlic clove
- 500g vegetable stock
- 100g ligurian olives
- 1cinnamon stick, 3-4 cm
- 3Zweig(e) rosemary
- 2EL of caster sugar
- salt
- olive oil
- peanut oil
- yarrow
- chickweed
- rose petals
Instructions
Step 1
Remove the stem and core of the bell pepper and cut into small cubes. Place them in a bowl and set aside. Cut off the ends of the zucchini, cut into quarters, remove the seeds and cut the flesh into small cubes and add to the diced bell pepper. Cut the outer flesh of the eggplant with a knife and cut into cubes.Step 2
Slowly roast the eggplant cubes in a pan with a little peanut oil, adding a little salt. Peel the garlic, cut in half and fry for 2 minutes. Add the sugar and allow to caramelize. Finely blend the tomatoes and add to the eggplant in the pan with the vegetable stock and simmer for approx. 20 minutes. Add the peppers, zucchini and cinnamon stick, bring the mixture to a boil and then add the olives and rosemary. Cover and leave to simmer for 25 minutes. Season with salt and add a little olive oil.Step 3
Lightly toast the quinoa in a pan and cover with the vegetable stock. Bring to a boil briefly and simmer for 20 minutes with the lid on. Season to taste with salt and pepper.Step 4
Heat a large pan well. Fry the prawns with thyme on both sides. Remove the pan from the heat and leave to infuse for 4 minutes. Season with salt and pepper.