Butter-poached Prawns With Warm Garden Salad
Indulge in a harmony of flavors with this sumptuous dish featuring succulent prawns, tender new potatoes, and sweet corn, all brought together in a luxurious buttery sauce enriched with aromatic herbs and zesty lemon. This recipe is a delightful celebration of fresh ingredients and intricate flavors that will tantalize your taste buds and leave you craving for more. Enjoy a symphony of textures and tastes that will make every bite a truly special experience.
— Constant Cookbook
Ingredients
- 4 new potatoes
- 1 corn on the cob
- 200g/7oz unsalted butter
- 10 Strangford prawnsprawns
- 1 tbsp vegetable oil
- sprig fresh thyme
- sprig fresh basil
- 1 tbsp tomato purée
- 200ml/7fl oz chicken stock
- 1 lemon
- and freshly ground saltblack pepper
- 2 ripe plum tomatoes
- 1 round lettuce
- 1 tbsp extra virgin olive oil
- 1 fennel
Instructions
- Cook the potatoes in boiling, salted water for 5-6 minutes, or until tender, then drain. Slice the potatoes and keep warm.
- Meanwhile, cook the corn on the cob in boiling water for 5-6 minutes, or until tender. Drain well and set aside to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
- Heat the butter in a saucepan until melted, then poach the prawns for 5-6 minutes, or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
- Meanwhile, heat the oil in a frying pan and fry the reserved heads and shells from the prawns, using a wooden spoon to the crush the shells as they cook. Add the thyme, basil, tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes, then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
- Add the reserved melted butter and blend the mixture until emulsified, using a hand blender. Season, to taste, with lemon juice, salt and freshly ground black pepper.
- Meanwhile, cook the corn kernels in boiling water for 5-6 minutes, or until tender. Drain well.Stir the corn kernels, tomatoes, prawns and fennel into the sauce.
- Place the lettuce leaves into a bowl, add a squeeze of lemon juice, the extra virgin olive oil and a little sauce and mix until combined.
- To serve, place the lettuce leaves onto serving plates, top with the potato slices then spoon over the sauce
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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