Poached Santa Barbara Spot Prawn with Wilted Swiss Chard, Charred Winter Squash and Chimichurri
From Pelican Grill Chef Luke Turpin
- 8 Santa Barbara spot prawn
- 8 leaves Swiss chard, cleaned
- 1 butternut squash, peeled and sliced
- Salt and pepper to taste
- Thyme, to taste
- Dried chili arbol, to taste
- For court bouillon
- ¼ yellow onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 fennel frond, roughly chopped
- ½ carrot, roughly chopped
- ½ shallot, roughly chopped
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tbsp whole peppercorns
- ½ cup white wine
- Extra virgin olive oil
- Juice from ½ lemon
- Salt, to taste
- ½ bunch parsley, minced
- 3 sprigs oregano, minced
- 6 chives, minced
- 1 small rosemary sprig, minced
- 1 garlic clove, minced
- ¼ shallot, minced
- 1 tbsp chili flakes
Fill a large pot with a gallon of water and the court bouillon ingredients, then bring to a boil. Reduce heat and simmer for 10-15 minutes.
Gently add prawns to the pot; simmer for approximately 6-8 minutes, then remove from heat and set aside. Season Swiss chard lightly with salt and pepper, then char on the grill or wilt in a medium sauté pan.
Toss butternut squash with olive oil, salt, pepper and thyme. Char squash on the grill or in the oven at 450ºF for approximately 15 minutes or until dark brown. Garnish with sliced dried chili arbol.
In a separate bowl, combine chimichurri ingredients.
Mix chard and squash together and divide evenly among 4 plates. Place prawns on top and drizzle with chimichurri to serve (court boullion may be discarded).
Pelican Grill is located at Pelican Hill Golf Club.®