Executive chef Brian Scheehser sweats diced leek and onion, stirs in a madras curry spice blend, heats it through and then adds fish stock and heavy cream. He heats that up, but doesn’t boil it, and then purées the mixture.
Separately, he mixes charred diced tomatoes with brown sugar, red wine vinegar, salt and pepper and then simmers that over a very low flame to reduce for between 45 minutes and an hour. As he takes it off the flame, he adds a julienne of mint and then spreads the mixture on a sheet pan to cool.
At service, he warms U 8-10 prawns in the curry cream for three to four minutes and then serves them in Chinese soup spoons topped with goat cheese, the tomato marmalade and a chervil sprig.