Tartlet of Dublin Bay Prawns with Asparagus

Name: Tartlet of Dublin Bay Prawns with Asparagus
Ingredients: 4 sprigs fresh dill; 4 x 10 cm/4 inch shortcrust tartlet cases; 8 bunches corn salad; 120 ml/4 fl oz double cream; 1 sprig fresh thyme; 25 ml/1 fl oz brandy; ½ small clove garlic, crushed; 1 small shallot, roughly chopped; 15 g/½ oz butter; 8 tips thin, fresh asparagus; 50 ml/2 fl oz dry white wine; 300 ml/½ pint fish stock; 20 Dublin Bay prawns (weighing about 1.5 kg/3 lb)

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This dish makes an interesting starter and can be altered to use other ingredients, such as substituting freshwater crayfish for the prawns, or using water or wild asparagus.

Ingredients

20 Dublin Bay prawns (weighing about 1.5 kg/3 lb)
300 ml

Starter
Pescatarian

Method

Remove the heads from the prawns and reserve. Place the tails in a pan with the fish stock and the white wine, heat until the liquid starts to tremble and then poach the tails gently for 4 minutes. When cooked, drain them from the stock and allow to cool. Roughly chop up the heads from the prawns, and peel the asparagus tips if necessary. Cut each tip into 3 at a slight angle s