Fresh Prawns Cooked in White Wine and Cream with Tarragon and Yegetables

Name: Fresh Prawns Cooked in White Wine and Cream with Tarragon and Yegetables
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 150 ml (¼ pt) dry white wine; 1 tsp chopped fresh chervil; 450 ml (¾ pt) (double) cream; 1 small carrot, finely sliced; 2 tbls tarragon vinegar; 1 stick celery, finely sliced; 1 tsp chopped fresh tarragon; dash of lemon juice; 600 ml (1 pt) court bouillon; salt and pepper; 30 large uncooked whole prawns; 1 bouquet garni; 1 tsp chopped fresh dill; ½ small leek, finely sliced; 50 g (2 oz) unsalted butter; ½ small onion, finely sliced; 1 bay leaf

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

½ small onion, finely sliced
1 small carrot, finely sliced
1 stick celery, finely s

Europe
United Kingdom
Starter
Pescatarian
Gluten-free

Method

Cover the vegetables with water, add 15 g (½ oz) butter, and the herbs. Bring to the boil and simmer until the vegetables are just tender. Drain and reserve the cooking liquid.

Pour the vineg