Nage of Dublin Bay Prawns with Vinegar Butter Sauce

Name: Nage of Dublin Bay Prawns with Vinegar Butter Sauce
Yield: Serves 2-4
Ingredients: 1 small leek, white part only; 85 ml/3 fl oz white wine vinegar; 600 ml/1 pint fish stock; 120 ml/4 fl oz double cream; 22⅝ oz cold unsalted butter, cut into small cubes; 16-20 flat parsley leaves; 4 large, bulbous spring onions or 6 button onions; 4 large, bulbous spring onions or 6 button onions; 2 small carrots; 32 Dublin Bay prawns (weighing about 2.75 kg/6 lb)

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is equally delightful either as a first course or a main meal. The prawns can be cooked in advance and kept in a little of the cooking liquor to prevent them drying out. However, the sauce must be made at the last moment as it will not stand any reheating.

Ingredients

32 Dublin Bay prawns (weighing about 2.75 kg/6 lb)
2 small carrots

Starter
Fish course
Pescatarian
Gluten-free

Method

Peel the carrots, cannelize them, then slice them across into thin discs. Peel the onions and slice them into rounds about the same thickness as the carrots. Trim the white part of the leek and cut this across as for the other vegetables.

Combine the vinegar and the fish stock in a large pan with a tightly-fitting lid and bring to the boil. When boiling, plunge in the p