• Anton’s recipes – Carabinero

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    On this page our Chef de Cuisine Anton Gschwendtner offers you an exclusive look into his private recipe book.

    On today’s menu:

     Carabinero/ Parmesan / avocado / tomato

    “Red tiger prawns are a real treasure of the Atlantic Ocean. Avocado and tomato underline the luxurious flavor perfectly!”

     For 4 persons:

    4 Carabineros (red tiger prawns)

    2 avocados

    4 tomatoes (Green Tiger)

    8 cherry tomatoes

    2 limes

    100g Parmesan cheese (Parmigiano Reggiano)

    80g Crème Fraîche

    50ml olive oil

    100ml poultry broth

    50ml cream

    Salt, sugar, green Tabascosauce


    Mix the avocado flesh with olive oil and a little freshly squeezed lime juice to a fine puree. Afterwards add salt, sugar and green Tabascosauce according to your taste.

    Bring the poultry broth and cream to boil. Then add the grated parmesan cheese. Season this soup with salt, sugar and lime juice and fill it into an Espuma spray bottle.

    Scoop out the cherry tomatoes and fill them with Crème Fraîche.

    Take the prawns carefully out of their shells.

    Slice the Green Tiger tomatoes (very thin) and marinate them in olive oil.

    Heat a bit of oil in a frying pan, season the prawns with a bit of salt and sear them.


    Now it’s time to decorate: place the filled cherry tomatoes and the green tomato slices on top of the avocado cream. Place a prawn on top and cover it with the parmesan cheese espuma.