Do try this at home Swiss Shrimp

Swiss shrimp on puréed potatoes and nasturtium greens with shallot-cucumber compote

This eye-catching, bright-green starter serves up an array of flavors. An ideal way to start off your meal with friends.
Puréed potatoes and nasturtium greens
  • 500g water
  • 250g potatoes, cubed
  • pinch of salt
  • 50g milk
  • 12g alpine salt
  • 50g nasturtium greens
  • 100g ice cubes
  • 15g white wine vinegar
  1. cook the potatoes in a pot of salted water until soft and the water has evaporated
  2. put everything into a blender and mix with milk, nasturtium greens and ice cubes
  3. season to taste with vinegar and, if needed, salt
  4. store in the fridge
Shallot-cucumber compote
  • 185g shallots, peeled and cut into slices
  • 500g water
  • 60g apple vinegar
  • 80g sugar
  • 8g salt
  • 1 cucumber
  • pinch of coarse black Valle Maggia pepper
  1. put shallots, water, salt, sugar, vinegar into a pot and boil down until the liquid has evaporated
  2. wash the cucumber, cut it in half lengthwise and scrape out the seeds with a spoon, then slice it down completely with a mandoline
  3. when the shallot compote is cold, add the cucumbers and season to taste with the pepper and store in the fridge
Swiss shrimp
  • 12 pieces of Swiss shrimp
  • pinch of salt
  • 15g rapeseed oil
  1. peel and devein shrimp
  2. heat a bit of rapeseed oil, lightly salt the shrimp and fry on each side for about 1 minute
Please enable targeting cookies to view this content. Click here to enable