Dublin Bay Prawns with Leeks

Name: Dublin Bay Prawns with Leeks (Etuvée de langoustines à la fondue de poireaux)
Yield: For four people
Cuisine: French
Ingredients: 24 large, very fresh, raw Dublin Bay prawns; 24 large, very fresh, raw Dublin Bay prawns; 3 large leeks, white parts only; 100 g (3½ oz) butter; 150 ml (¼ pint) aromatic white wine court-bouillon or light fish stock; 150 ml (¼ pint) aromatic white wine court-bouillon or light fish stock; 300 ml (½ pint) double cream or crème fraîche; 300 ml (½ pint) double cream or crème fraîche; 2-3 tablespoons beurre blanc; juice of half a lemon; fresh tarragon, chervil and chives for decoration; fresh tarragon, chervil and chives for decoration; fresh tarragon, chervil and chives for decoration; salt, freshly ground pepper; salt, freshly ground pepper

Etuvée de langoustines à la fondue de poireaux

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

24 large, very fresh, raw Dublin Bay prawns
3 large leeks, white parts only
100 g

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Autumn

Method

Preparing the Dublin Bay prawns

Shell the Dublin Bay prawns raw, removing the heads, and take out the black intestines by making a shallow incision along the backs of the tails with a small, sharp knife. Reserve in a cool place.

Cooking the leeks and the shellfish

Cut the leeks into fine julienne strips