Edible Monterey Bay

Bay Laurel-Roasted Spot Prawns with Bay Fruit Sauce and Meyer Lemon

Courtesy John Cox, executive chef, Sierra Mar/Post Ranch Inn in Big Sur

Serves 4

bayLaurelPrawnsBay fruit aioli:

6 bay fruits, seeds and stem removed
2 egg yolks
2 garlic cloves
1 cup parsley leaves
1 cup spinach leaves
2 tablespoons Meyer lemon juice, freshly squeezed
1/4 avocado
1 cup olive oil
Salt, to taste

Place the bay fruit, egg yolks, garlic, parsley, spinach, Meyer lemon juice and avocado in blender. Add just enough cold water to blend into a smooth paste. Slowly add the olive oil at low speed to emulsify into a thick aioli. Season with salt and more lemon as needed. If needed, add more olive oil to thicken.

Compound butter:

6 ounces organic butter
1 tablespoon sea salt
Zest of one Meyer lemon
2 garlic cloves, grated
1 teaspoon Espelette pepper

Bring butter to room temperature. Mix in the sea salt, Meyer lemon zest, garlic and Espelette pepper. Keep at room temperature.

Bay laurel roasted spot prawns:

8 large spot prawns with roe
Bay leaves on the branch (the smaller and softer, the better)

Cut prawns in half lengthwise. Put a spoonful of compound butter on each half-prawn. Set the prawns, shell side down, on a bed of bay leaves on a sheet pan. Roast the prawns in a 500° F oven until the meat feels firm to the touch. Place the prawns on plates with the roasted bay leaves. Spoon any liquid from the sheet pan back onto the roasted spot prawns. Serve with shaved Meyer lemon slices and the bay fruit aioli.