Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
For the prawn thermidor
- 6 large raw tiger prawns in shells, cut in half lengthways and deveined
- 25g/1oz salted butter
- 1 shallot, finely chopped
- 100ml/3½fl oz white wine
- 450ml/16fl oz fish stock
- 200ml/7fl oz double cream
- 1 tsp English mustard
- 1 tbsp chopped fresh tarragon
- ½ lemon, juice only
- 50g/1¾oz Gruyère cheese
- 2 free-range egg yolks, beaten
- pinch cayenne pepper
- salt and freshly ground black pepper
For the watercress and blood orange salad
- 1 bunch watercress, leaves picked
- 1 fennel bulb, core removed and thinly sliced
- 1 blood orange, segmented and juice reserved
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Method
For the prawn thermidor, preheat the grill to high. Place the prawn halves in their shells on a grill pan.
Heat the butter in a frying pan and fry the shallot for 2 minutes. Add the white wine and cook until reduced by half. Add the fish stock and cook for 4–5 minutes. Stir in the double cream and mustard. Add the tarragon, lemon juice, cheese and egg yolks to the sauce and cook for 3–5 minutes until the cheese has melted into the sauce. Season with salt and pepper.
Spoon the sauce over the prawn meat in their shells and sprinkle the cayenne pepper over the top. Place the prawns under the grill for 3–5 minutes or until bubbling, golden and the prawns are cooked.
For the salad, place the watercress leaves, fennel and orange segments into a large salad bowl and mix together. Whisk the oil, Dijon mustard and reserved blood orange juice in a small bowl and season with salt and pepper.
Dress the salad with the oil mixture and serve with the prawn thermidor.