Herb-Crusted Prawns with Warm Mushroom and Potato Salad
Serves: 6
Ingredients
Mushroom and Potato Salad:
- 4 medium Red Bliss potatoes, halved and sliced
- 6 tablespoons olive oil
- 4 cups assorted mushrooms (oyster, cepe, Portobello, shiitake, chanterelle), sliced
- 1/4 cup shallots, chopped
- salt and pepper
- 2 tablespoons live oil
- 1/4 cup diced onion
- 1 diced carrot
- 1/2 stalk celery, diced
- shells from prawns
- 1/4 cup white wine
- 1 tablespoon tomato paste
- 2-1/2 cups water or fish stock
- 1 bay leaf
- 2 sprigs thyme
- 5 peppercorns, crushed
- 12 prawns, shelled and deveined (save shells)
- 1 egg white, lightly frothed
- 1/4 cup chopped mixed herbs
- 2 tablespoons olive oil
- 1/4 cup sherry vinegar
- 1 cup prawn stock (recipe follows)
- 2 tablespoons butter
- juice of 1/2 lemon
- salt and pepper
Directions
Mushroom and Potato Salad:
- In a saute pan, cook potatoes in 2 tablespoons of the oil over medium heat until golden brown and tender. Keep warm.
- In another saute pan, cook mushrooms in small batches in oil over medium-high heat until golden brown. Toss in some shallots at the end of each batch and season with salt and pepper.
- Combine potatoes and mushrooms and keep warm.
- In a saucepan, saute onion, carrot and celery in oil over medium heat until lightly caramelized.
- Add prawn shells and stir until shells turn pink.
- Deglaze with white wine and reduce until dry.
- Stir in tomato paste.
- Add liquid (water or stock) and spices. Bring to a boil, then reduce to a simmer for 15 to 20 minutes.
- Strain liquid, making sure to press down on the solids in order to extract full flavor.
- Return liquid to pan, and over medium-low heat reduce to a yield of 1-1/2 cups.
- Lightly coat prawns in egg wash and dredge in herb mix.
- In a saute pan, cook prawns in oil over medium heat for 2 minutes.
- Remove prawns and deglaze pan with sherry vinegar.
- Reduce until dry, then add prawn stock and bring to a boil.
- Lower heat and swirl in butter.
- Season this sauce with salt, pepper and lemon juice.
- In the middle of a shallow individual serving bowl, place a generous spoonful of warm mushroom and potato salad.
