Tiger Prawn & Potato Curry/Samphire & Broad Beans

Name: Tiger Prawn & Potato Curry/Samphire & Broad Beans
Yield: Serves Four
Ingredients: 2 lemons, cut into wedges; 125 g broad beans, skins removed; 12 large tiger prawns, 3 per serving, peeled; 175 g smoked streaky bacon, chopped into lardons; olive oil; 225 g samphire, carefully picked over, washed; 500 g medium-sized new potatoes, scraped, quartered; sea salt & black pepper; 150 ml double cream; 600 ml white fish stock; 300 ml Sauternes white wine; 2 tbsp mild curry powder; 35 g plain flour; 2 large shallots, peeled, finely sliced; 150 g button mushrooms, finely sliced; 55 g salted butter

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

55 g salted butter
2 large shallots, peeled, finely sliced
150 g

Main course
Spicy

Method

Melt the butter in a heavy-based saucepan, add the shallots and mushrooms, sauté until softened but not coloured. Add the flour and curry powder and continue to cook for a further 4 to 5 minutes, stirring continuously.

Pour in the Sauternes, scrape the pan well, turn up the heat a little and bubble to reduce by a third. Add the fish stock, bring to a gentle simmer and cook for roughly 3