Dublin Bay Prawns in a Filo Pastry Basket

Name: Dublin Bay Prawns in a Filo Pastry Basket
Ingredients: 120 ml/4 fl oz double cream; 50 g/2 oz carrots, finely chopped; 120 ml/4 fl oz white wine; 115 g/4 oz shallots, finely chopped; 350 g/12 oz cold unsalted butter; 1 tbsp fresh chervil, roughly chopped; 24 Dublin Bay prawns (weighing about l.5kg/3lb); 12 asparagus tips; 175 kg/6 oz filo pastry; 600 ml/1 pint fish stock; 25 ml/1 fl oz white wine vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

24 Dublin Bay prawns (weighing about l.5kg/3lb)
175 kg/6 oz filo pastry</

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Divide the pastry in two, roll each piece out as thin as possible, then stretch over the backs of your hands (the pastry should now be so thin you can see through it) to give 2 sheets about 60 X 45 cm/24 X 18 inches.