For the gazpacho:
Peel the cucumber, cut in half, remove the seeds, cut half into a brunoise, the other half roughly into pieces. Disgorge the whole thing with coarse salt.
Chop and put the degermed garlic and the egg yolk in the robot-coupe, mix, adding the olive oil little by little as for mayonnaise, then remove, add a peeled, seeded and coarsely chopped tomato instead, then the rinsed and drained cucumber), mix, add the vinegar and the gelatin soaked in a little warm water, add 2 tablespoons of ice water, book.
The device:
Drain the prawns, keep some for decoration. Dice the rest. Do the same with the salmon meat. Peel, seed and coarsely chop the other tomato. Cut into tomato and cucumber brunoise. do the same with the carrot lightly blanched in salted boiling water, then cooled.
Add these vegetables to the gazpacho, along with the prawns and salmon, also add the chopped chervil. Check the seasoning.
Divide the mixture into the verrines, put in the refrigerator for a minimum of 6 hours.
Pimientos coulis:
Drain the strips of pimientos, then blend, adding the crème fraîche.
Remove the verrines from the cold just before serving, then streak the top with the pimientos coulis, add a shrimp, garnish with chives and mint.
Present the rest of the coulis in a sauce boat
