Spätburgunder Rosé trocken Gutswein

Ingredients

• 12 piecesKing prawns (cleaned)
• 2 tbspOlive oil
• 1 pinchSea salt
• 1 pinchBlack pepper
• 1 pieceEgg yolk
• 100 mlRapeseed oil
• 1 pieceGarlic clove
• 1 pieceOrganic lemon
• 1 tspMustard (medium hot)

Preparation

1. 1Rinse the gambas under cold water, pat dry thoroughly, and marinate evenly in a bowl with olive oil, salt, and pepper.
2. 2For the aioli, place the fresh egg yolk in a tall, narrow mixing vessel together with the mustard and a splash of lemon juice.
3. 3Peel the garlic clove, press it finely, and add it to the egg yolk mixture.
4. 4Incorporate the rapeseed oil, initially drop by drop, then in a very thin stream while mixing constantly with an immersion blender until a firm, creamy emulsion forms.
5. 5Season the aioli to taste with the zest of half the organic lemon, the remaining lemon juice, and a pinch of salt.
6. 6Heat a grill pan or grill to a high temperature. Sear the gambas for about 2 minutes on each side until they turn pink and develop light grill marks.
7. 7Arrange the hot gambas on a platter and serve with the lemon aioli in a small bowl on the side.