for 4 person

1 tbsp	butter
2	chicory, halved lengthwise
½ tsp	bourbon vanilla powder
¾ tsp	sugar
¾ tsp	salt
a little	white pepper
1 dl	water
1 tbsp	butter
½	onion, finely chopped
1 dl	rosé wine (e.g. Naturaplan organic rosé, Oeil de Perdrix Neuchâtel AOC Domaine des Cocinelles)
2 dl	vegetable bouillon
1 ½ dl	full cream
	salt and pepper to taste
4	salmon trout fillets (approx. 170 g each), halved crosswise
4	peeled raw prawn tails (organic), cut open lengthwise, insides removed
¾ tsp	salt
a little	pepper
2 tbsp	white flour
	clarified butter for frying

How it's done

Heat the butter, place the chicory in the butter (cut-side down), add the vanilla and sugar, season. Sauté for approx. 2 mins., shaking the pan occasionally. Pour in the water, steam over a medium heat for approx. 10 mins., turning the chicory once. Remove and keep warm in an oven preheated to 60°C. Heat the butter and sauté the onion. Pour in the wine, simmer for approx. 2 mins., add the stock, bring to the boil. Pour in the cream, simmer for a further 3 mins., season. Keep the cream sauce warm. Before serving, blend with a handheld blender until frothy. Season the fish fillets and prawns, toss the fish fillets in the flour and then shake off the excess. Heat the clarified butter in a non-stick frying pan, fry the fish fillets for approx. 2 mins. on each side. Stir fry the prawns for approx. 2 mins. Serve the salmon trout fillets and prawns with the vanilla chicory and the cream sauce.

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