Difficulty:[usr 2]
Remove the skin from the grouper, cut into small dice, lightly add lemon, drain the prawns and cut them into brunoise.
Peel the apples, core them, cut them into brunoise, lemon lightly.
Peel the shallot, finely chop.
Chop the dill.
Cut the peeled ginger into a very fine brunoise. blanch quickly, refresh, drain.
Sweat the shallot in olive oil, when it becomes transparent, add the apple brunoise, let it melt and add the diced fish and prawns, salt and pepper. Book.
Salt and pepper the whipped cream, add the dill and ginger.
In a verrine put a spoonful of grouper, one of prawns and a little ginger (according to taste), then repeat the operation ending with a dome of whipped cream, garnish with a sprig of rosemary and one or two chips of sheep with rosemary. Do the same for the other verrines.
Sheep chips with rosemary:
In a bowl put the grated sheep's cheese, butter and flour, salt and pepper. Mix vigorously, if too thick add a little milk. Shape this dough into sausages that you roll in plastic film. Keep cold.
Then cut thin slices in the sausages, which will be placed on an oiled baking sheet. Sprinkle with rosemary crumbs.
Bake at 180°C for 10 to 14 minutes. Let stand 5 minutes.
The Culinary Ideas of Chef Hubert
