Dublin Bay Prawns with Poached Eggs and Tarragon Vinegar

Name: Dublin Bay Prawns with Poached Eggs and Tarragon Vinegar (Langoustines à l’œuf poché et au vinaigre d’estragon)
Yield: For four people
Cuisine: French
Ingredients: 16 large Dublin Bay prawns; 4 eggs; tarragon vinegar, plus 2 sprigs of tarragon from the vinegar; tarragon vinegar, plus 2 sprigs of tarragon from the vinegar; tarragon vinegar, plus 2 sprigs of tarragon from the vinegar; 100 g (3½ oz) butter; 3 shallots, finely chopped; 4 tomatoes, skinned, deseeded and finely diced; 6 tablespoons aromatic white wine court-bouillon; a dash of red wine vinegar; a pinch of sugar; a dash of olive oil; salt, freshly ground pepper; salt, freshly ground pepper

Langoustines à l’œuf poché et au vinaigre d’estragon

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

16 large Dublin Bay prawns
4 eggs
tarragon vinegar, plus 2 sprigs

Europe
France
Fish course
Starter
Gluten-free
Pescatarian
Winter

Method

Preliminary preparations

Shell the raw Dublin Bay prawns. Reserve the tails in a cool place.

Poach the eggs for 2 minutes in a shallow pan of boiling salted water containing a dash of tarragon vinegar, a sprig of tarragon and some pepper. Remove them to a basin of cold water and reserve.