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Monthly Archives: June 2012

Things to do with a Pint of Prawns

Things to do with a Pint of Prawns.

Things to do with a Pint of Prawns

This afternoon I bought a pint of prawns from a seafood vendor near Kings Langley. When I got home I decided that I would make a shellfish stock and shellfish oil.

Take 1/2 the shells and place in a sauce pan with about 150ml of vegetable oil, 1 split clove of garlic and fry, stirring continously, when the oil starts to go a reddish colour reduce the heat and allow to cook for a further 10 minutes. Remove from the heat and allow to cool. When it is cool add 150ml of olive oil and strain through a fine chinois.

To make the mayonnaise, place 1 egg yolk in a clean basin with 1/2 teaspoon of English Mustard, whisk well till amalgamated, slowly whisk in the oil, if it becomes too thick add a teaspoon of water, continue to add the remaining oil. Crush a clove of garlic with a pinch of salt and add to the mayonnaise with a couple of twists of fresh pepper.

To serve, fold in the prawns and serve on top of rocket with a brunoise of plum tomato and a julienne of cucumber.

For the stock, grill the remaining shells till brown. In a saucepan fry off 1 clove of garlic with a chopped shallot, add the browned shells, and a piece of red chilli. Add a splash of dry white wine and allow to reduce, add 250ml of water and a bayleaf, bring to the boil then simmer for 45 minutes.

Take a clean pan and place over a high heat with a sieve over the top, strain in the stock ( It should boil instantly) get rid of the strainer with the shells and reduce to 50ml, if it is not thick add a little arrowroot mixed with a splash of wine. Finish the sauce with a splash of cream. 

Serve over pan fried Sea Bass, Haddock, Cod or Grilled Skate wing.

Voila Enjoy!!!

Pan Fried Haddock with a shellfish reduction. Pea & Cabbage Hash and a Prawn Aioli Salad

Pan Fried Haddock with a shellfish reduction. Pea & Cabbage Hash and a Prawn Aioli Salad