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
Freshly ground white pepper
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