Tiger Prawn & Potato Curry/Samphire & Broad Beans

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


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


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