Dublin Bay Prawns Poached with Cucumber


Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 24 Dublin Bay prawns (weighing about 2.25 kg/5 lb)
  • 15 cm/6 inch piece of cucumber
  • 350 ml/12 fl oz fish stock
  • 175 ml/6 fl oz dry vermouth
  • 120 ml/4 fl oz double cream
  • 225 g/8 oz cold unsalted butter


    Cut the cucumber across into 6 pieces each 2.5 cm/1 inch long. Cut each round lengthwise into 6 equal pieces, and ‘turn’ each piece into a barrel shape.

    Wash the Dublin Bay prawns and remove their heads. Put the heads in the freezer for another recipe. If the claws are large, remove them and put with the tails into a large pan along with the fish stock and the vermouth. Cover this with a tightly-fitting lid, set over a high heat and bring to the boil. When boiling, turn down to simmer and continue simmering for 5 minutes. When cooked, remove them from the liquor and allow to cool.

    Return the liquor to the stove and reduce until only a quarter of its original volume remains. While this is reducing and when the tails have cooled enough to handle, carefully remove the meat and discard the dark line that runs the length of the tail. If you have also cooked the claws, remove the meat from these too.