The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Gratin prawns – by Andrew Turner

11 September 2006

Ingredients

(serves four)

140g grey shrimps (peeled)
140g prawns in brine (pink)
100ml sauce americaine
100ml sauce hollandaise
100ml whipped Loseley cream
1tbs finely chopped curly parsley chervil dill chives
Salt
Freshly ground white pepper

Method

Preparation time: 45 minutes. (Can be done in advance leaving little to do before serving.)

Mix grey shrimps and prawns with ¾ of the finely chopped herbs putting into individual muslin bundles. The sauces should be made in the classic way prior to serving.

Warm prawns in a Chinese steamer on simmering water with seaweed. Heat the sauce americaine adding equal quantities of hollandaise and whipped cream. Pour over the prawns in a soup plate and glaze golden brown under salamander. Sprinkle over the remaining herbs and serve immediately.

Turner's tip Only warm prawns - overcooking makes them tough and chewy

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking