Prawns with Bergamot Mayonnaise
Most people know Bergamot because it’s that citrus hint in Earl Grey tea. Less known is that it is native Italian plant, from Calabria, naturally crossed between lemons and bitter orange. Its rind is full of oil, and it’s primarily used for this, especially in the cosmetic industry – not just tea.
The aromatic, musky, and sour flavour can be used in the kitchen too. It is not a fruit to eat as such – it has a very high acidity (think lemons or limes), but the juices and the zest can be added to in place of other acids, to give a wonderful floral scent to your food, for example with seafood. Indeed, a bergamot infused mayonnaise goes wonderfully with prawns or salmon.
For 4 people:
Half a bergamot (zest and juice)
1 egg yolk
a cup of olive oil (250ml)
1 tsp Dijon mustard
A pinch of salt
A little bit of sweet smoked paprika
3 or 4 prawns per person.
1. Mix the egg yolk, the mustard and the zest and juice of the bergamot well.
2. Add the oil in a slow steady stream while whisking, until it’s emulsified into the consistency desired . This will probably take about 20 minutes. Towards the end add the salt whist whisking and taste – if you need to add more salt or maybe a little bit more bergamot juice, now is the time.
3. Boil a pan of water
4. Shell the prawns and remove the veins, rinse and put in the boiling water for a minute or so, until it turns bright pink. Don’t overcook them, as they become chewy.
5. Put the mayo in individual bowls for dipping, with a scattering of paprika, and place the prawns alongside to serve.