Buttered Prawns with Bretonne Sauce

Name: Buttered Prawns with Bretonne Sauce
Ingredients: flat parsley or fresh fennel; 3 ozs (85 g/¾ stick) butter; 1 tablesp. mixed finely chopped chives, fennel, parsley and thyme; 1 tablesp. mixed finely chopped chives, fennel, parsley and thyme; flat parsley or fresh fennel; 1 egg yolk (preferably free-range); ½ teasp. French mustard (we use Maille mustard with green herbs); 4 pints (2.3 L/10 cups) water; 2 tablesp. salt; 1 tablesp. mixed finely chopped chives, fennel, parsley and thyme; 1 tablesp. mixed finely chopped chives, fennel, parsley and thyme; ½ teasp. French mustard (we use Maille mustard with green herbs); ½ teasp. French mustard (we use Maille mustard with green herbs); 2 lbs (900 g) whole prawns (yields 6 ozs (170 g) prawn tails approx.); 1 oz (30 g/¼ stick) butter; 2 lbs (900 g) whole prawns (yields 6 ozs (170 g) prawn tails approx.)

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

Ingredients

2 lbs (900 g) whole prawns (yields 6 ozs (170

Fish course
Starter
Pescatarian
Gluten-free
Soup

Method

Bring to the boil 4 pints (2.3 L/10 cups) of water and add 2