Idée recette de la Cave Beetschen entrée gastronomique poisson crustacé fruits de mer mille feuille de tomates confites gambas au vinaigre de citron

Mille feuille of confit tomatoes and prawns with lemon vinegar

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people


4 medium tomatoes

16 prawns size 21/25 Kg

1 bunch of basil

1 tsp sugar

olive oil

1 sprig of thyme

3 tbsp lemon vinegar

300g mixed salad

salt and pepper




Peel the tomatoes. Cut them into quarters and remove cores. Arrange the quarters in a dish. Sprinkle with salt, pepper, sugar and thyme twig, drizzle with olive oil. Place in the oven for an hour and a half at 120°C.

Wash and hull basil. Keep 4 leaves for decoration and chop the rest. In a bowl, peel the prawn tails.


Fry the prawn tails in olive oil for 4-5 minutes and deglaze with 3 tbsp of lemon vinegar, add chopped basil and put the prawns in the fridge.

Wash and spin the greens. In a bowl place the remaining lemon vinegar, salt and pepper. Mix and put together with a little olive oil.




In a plate, place the millefeuille in the centre and insert the prawns and confit tomato quarters, season the greens with lemon vinegar vinaigrette and place them around the millefeuille. Garnish with a basil leaf.


Bon Appétit!